Step 1

Heat the rapeseed oil over a medium heat and fry the mustard and fenugreek seeds for 1 minute until popping. Add the onion, garlic, chilli, curry powder, cumin, coriander, chilli powder, turmeric, cinnamon, tomato, curry leaves and pandan leaf, if using. Stir continuously for 3-5 minutes or until the tomato starts to break down.

Step 2

Tip in the jackfruit, coconut milk, lime juice, sugar, salt and 120ml of water. Bring to a boil, put on a lid and gently simmer for 1 hour or until the jackfruit is very soft. Top the curry with the crispy onions and serve with rice.