🔥 STEP 1 - If using a Jalfrezi pack from our lightning range:  Empty your dried, onion, garlic and ginger into in a bowl and soak in 100ml of tepid water for 5min. Gently fry in a pan with a splash of oil. Keep on a low heat for approximately 4 minutes until the mixture turns translucent. If cooking using fresh onion, garlic and ginger: Finely chop the onion and finely grate the garlic and ginger. Gently fry in a pan with a splash of oil. Keep on a low heat for approximately 4 minutes until the mixture turns translucent. Then move to step 2. Top tip: if you find the mixture sticking to the pan, add a splash of water. 🔥 STEP 2 - In a bowl, combine BANG!'s spices with 50ml of water. Blend into a smooth, thick paste. Pour the paste into the pan and continue to simmer on a low heat for approximately 4 minutes. Watch this turn into your curry sauce! For an even richer sauce, add quartered cherry tomatoes or half a can of tinned tomatoes. Top tip: look out for oils emerging from the mixture, then move onto step 3.

🔥 STEP 3 -

Add into your curry sauce half a can of tinned tomatoes and the drained jack fruit. Raise the heat for about a minute and add 100ml of water or coconut milk -return to a low simmer and cook for 20-30 minutes.

Optional: Top with crumbled feta cheese and herbs!