Cook it my way: Priyantha ’s fene seed soup

Ingredients

*½ kg Jack fruits seeds
100g chopped onion
02 cloves chopped garlic
02 table spoon of rice flour
02 table spoon grated coconut
04 pieces green chili
01 pieces cinnamon
Pinch of curry leaves
¼ tea spoon turmeric powder
02 table spoons of curry powder
½ tea spoon chili powder
¼ tea spoon mustard seeds
02 cup coconut milk
02 table spoon oil
Salt

Method

1. Wash and boil the jackfruits seeds. Drain and crush. Brown rice flour and grated coconut in a dry pan (without oil) till golden brown.

Add curry powder, chili powder, turmeric powder, curry leaves, cinnamon stick to rice mixture and continue to brown.

Blend above mixture with some water and make thick paste. Put oil in the pan and fry mustard seed and onion till brown then put the garlic.

Add thick paste and crushed jack fruit seed in to the pan. Pour coconut milk and salt and cook for 10 minutes.
Enjoy the dish and try at your home.

This week, Priyantha, the executive sous chaf at The Sheraton Kampala Hotel, shared his recipe. Do you have an easy recipe you have discovered that makes life so much easier? Share it with us at essence@newvision.co.ug