Remove the jackfruit from the can(s), drain away the brine, rinse and keep aside.
Place the drained jackfruit in a bowl. Using either your fingers or forks, break apart/ pull the jackfruit chunks into shredded pieces.
In a large pan, heat the olive oil. On medium heat, add the onion and cook until translucent, for about 5 to 7 minutes. Add the garlic and jalapeño and cook for another minute, until the garlic is fragrant and light brown.
Add the cumin, turmeric, red chili powders and salt to the pan. Mix and saute for a minute.
Add the tomatoes and cook until they are soft and mixed well with the onions and spices. Any excess moisture should begin to disappear at this stage.
Add the shredded jackfruit to the pan and stir well.
Stir and mix everything well and cook for another 5 minutes, or until the jackfruit is slightly crisped and brown around the edges.
Switch off when done and mix in some chopped cilantro leaves.