1 green jakfruit
Open and take out the arils.
Peel skin off seeds, and cut into about four pieces. Put fruit and seeds into a large saucepan and add turmeric, pepper, salt, garlic, curry leaves, and other curry spices to taste - 1-2 dessertspoons.
Cover with water and boil until soft. Add a little milk and serve with rice.
(Note: Oil hands, knife, etc., for easy removal of latex. Garlic helps prevent wind).
Editor's note: Malaysians use Jakfruit as a vegetable when very immature, i.e. before the hard seedcoat forms. This is tested for by means of a skewer. The lack of fibre in the fruit at this stage makes for a wonderful texture.
DATE: May 1988
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