Jackfruit is in profusion this summer.
The nondescript sapling Dada and I discovered in the backyard quite by chance has pleasantly surprised even Grandma with her abundance of fruit this season.
So much that Grandma and Maa have been patiently sending jackfruit dispatches to relatives and neighbours.
And the kitchen has been relentless churning out jackfruit delicacies – delectable dalnas, sinful kalias, fragrant pulaos, even cutlets to cheer up mundane weekday afternoons.
And there’s still more jackfruit !!!
And then one warm cloudless spring-is-melting-into-summer morning, Maa decides to forego the precious Sunday ritual of cooking her delectable chicken curry.
And prepares a enchor murgir korma instead. Chicken paired with jackfruit in a melange of fragrant spices.
Yes, you read it right, not a curry. But a korma.
Ever since our vacation to Calcutta last year, biryanis and kormas have invaded the kitchen, till then a proud stronghold of traditional Bengali cuisine. And Dada and I have kept entreating Maa for yet more Mughlai sin.
Maa’s enchor murgir korma turned out to be sublime. The melt-in-your-mouth jackfruit in perfect bliss with the luscious chicken. Amidst a mellifluous symphony of spices – The subtle hint of asafoetida. The warmth of pepper. The earthy sweetness of fennel. The perfume of cumin and coriander.
A must try before the green jackfruit season ebbs away !!!