1 can jackfruit
1 green chilli
1 bunch coriander
50g green beans
1g brown mustard seeds
1g cumin seeds
1g chilli powder
1.5g ground coriander
1.5g ground cumin
20g crushed ginger
20g crushed garlic
1 small can coconut milk
5g palm sugar
Milma Batter Mix ½ bag
This jackfruit hopper is a delicious vegan twist on a traditional dish.
The ‘appam’ (anglicised as ‘hopper’) is a bowl-shaped pancake made from a batter of ground rice, carrying a slightly tangy, refreshing taste that contrasts nicely with the richness of the jackfruit curry.
Servings: 2 people
Cooking time: 1 hour 10 minutes
1. Prepare the jackfruit. Drain the can of jackfruit and trim the firm pointy ends off each piece and discard. Use a fork to make sure the jackfruit is well shredded.
2. Prepare the veg. Peel and thinly slice the onion, roughly dice the tomato and thinly slice the green chilli. Roughly chop the coriander and chop the green beans into thirds. Set the prepared veg aside until required.
3. Fry the onions. Heat 3 tbsp of oil in a saucepan and add the brown mustard seeds, cumin seeds and cloves. Sizzle the spices for 1 minute before adding in the sliced onions and a pinch of salt. Fry until golden brown for 5 minutes. Fill and boil your kettle.
4. Add the aromatics and jackfruit. Next add the crushed ginger, garlic and green chilli and fry for 1 minute. Add chilli powder, turmeric, ground cumin and ground coriander, and fry for 1 more minute. Then add in the jackfruit pieces and 100ml of boiling water and simmer for 2 minutes.
5. Add the coconut milk and simmer. Pour in the coconut milk and add the palm sugar, then continue to simmer for 5 minutes.
6. Add the rest of the veg. Add the green beans and tomato and simmer gently for 10 minutes to allow the veg to soften and the sauce to thicken. After 10 minutes, cover the pan with a lid and remove from the heat.
7. Time to make the hoppers. Heat 1 tbsp of oil in your pan on a medium heat, then carefully swirl the oil around the pan to grease the sides. Pour in a ladle of the batter and swirl again, partially covering the sides of the pan with batter until you’ve achieved a bowl-shaped pancake about 8-10cm tall (a wider saucepan will make for a shorter hopper).
8. Cook the hopper. Cook the hopper uncovered for 1 minute then cover with a lid and cook for 2-3 minutes more until the edges are starting to crisp and the base is cooked through. Loosen the sides of the hooper gently to remove it from the pan. Repeat the process until you have 4 hoppers. Keep the hoppers in a warm place.
9. Finishing touches. Add the chopped coriander to the curry and stir through. Serve the hoppers on plates and fill with the jackfruit curry.
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