Polos curry

 

Ingredients:

• Polos (young jackfruit): 500g (cut into bite-sized pieces)
• Onion: 1 medium, sliced
• Garlic: 4-5 cloves, minced
• Ginger: 1-inch piece, minced
• Green chilies: 2-3, sliced
• Curry leaves: A handful
• Pandan leaf (rampe): 1 small piece (optional)
• Mustard seeds: 1 tsp
• Fenugreek seeds: 1/2 tsp
• Turmeric powder: 1 tsp
• Coriander powder: 2 tsp
• Cumin powder: 1 tsp
• Chili powder: 1 tsp (adjust to taste)
• Curry powder: 2 tsp (preferably Sri Lankan roasted curry powder)
• Coconut milk: 1 cup (thick)
• Tamarind pulp: 2 tbsp (soaked in warm water)
• Salt: to taste
• Oil: 2-3 tbsp (coconut oil is preferred)
• Water: as needed       
  
  
  

Instructions:

1. Prepare the Jackfruit:

   • Clean the young jackfruit and cut it into bite-sized pieces.
   • Boil the pieces in water with a pinch of turmeric and salt until slightly tender. Drain and set aside.

2. Make the Curry Paste:

   • In a pan, heat 1 tablespoon of oil. Add mustard seeds and let them splutter.
   • Add fenugreek seeds, curry leaves, pandan leaf, and sauté for a few seconds.
   • Add the sliced onion, garlic, and ginger, and sauté until golden brown.
   • Add turmeric powder, coriander powder, cumin powder, chili powder, and curry powder. Fry the spices for a few minutes until they are fragrant.

3. Cook the Jackfruit:

   • Add the boiled jackfruit pieces to the pan and mix well with the spices.
   • Add the tamarind pulp and enough water to cover the jackfruit. Stir and bring it to a simmer.
   • Cover the pan and let it cook on low heat for about 20-30 minutes, allowing the flavors to infuse into the jackfruit.

4. Finish the Curry:

   • Add the thick coconut milk and salt to taste. Stir well.
   • Let it simmer for another 10-15 minutes until the gravy thickens and the jackfruit absorbs the flavors.

5. Serve:

   • Serve the Sri Lankan Polos Curry hot with steamed rice, roti, or bread.

Enjoy your delicious Sri Lankan Polos Curry!