Jackfruit curry

Jackfruit curry à la Bhavya

Last week I got to enjoy one of the first tangible results of this blog in the form of a wonderful food gift. Bhavya Tiwari, a brilliant graduate student in Comparative Literature here at UT and reader of Let the Spice Flow, brought me a container of homemade Jackfruit curry from her kitchen. She tells me it's a delicacy in India, and after trying it I believe her. What fantastic textures and flavors! Texturally, it reminds me of the softest best part of an artichoke heart (what the French call the fond d'artichaut). Flavor-wise, it tastes starchy and fruity (like a green plantain, sort of) and neutral enough to be able to absorb any number of flavors. Bhavya prepared it with a delicate curry, blending notes of cinnamon and and turmeric over a base of mustard seeds, onions and tomatoes, and maybe just maybe a bit of jaggery. It was stupendous and now I am thrilled to have a new food project: investigate all the uses of this weird and beautiful starchy fruit and start experimenting with it. Does anyone have any Jackfruit stories to share?