Fill a large bowl with water, sprinkle in the turmeric and stir to combine. Set aside. If using fresh young jackfruit, rub your hands with oil to protect them, as the jackfruit releases a sticky gum when cut. Cut the jackfruit in half and then into quarters. Take a small amount of the sticky gum in your fingertips, roll it into a ball and use this to collect the rest of the gum off the fruit. Then, using a piece of paper, rub off any residue. Cut off the skin from each piece. Cut off the centre core and discard it, then cut into 2-2.5 cm (¾-1 inch) thick pieces. To prevent further discolouring, submerge the jackfruit pieces into the bowl of turmeric water, stir with your hands and leave for 2 minutes before draining.
In a clay pot or heavy-based saucepan, put the jackfruit, shallots, garlic, curry leaves, thuna paha, chilli powder, extra turmeric, fenugreek seeds, salt and goroka. Add the coconut milk, coconut cream and 60 ml (
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