Entree: Sri Lanka – Colombo & Western Sri Lanka – Polos Curry (Young jackfruit curry simmered in coconut milk and Sri Lankan spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 lb (450 g) young green jackfruit, fresh or canned, drained and shredded
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 tsp (5 g) mustard seeds
- 1/2 tsp (1.5 g) fenugreek seeds (optional)
- 1 sprig (about 10 leaves) curry leaves
- 1 cinnamon stick (2 inches / 5 cm)
- 3 green cardamom pods, lightly crushed
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 2 cloves garlic, minced (about 6 g)
- 1 inch (2.5 cm) piece fresh ginger, minced (about 10 g)
- 2 green chilies, slit lengthwise
- 1 tsp (2 g) turmeric powder
- 2 tbsp (14 g) Sri Lankan roasted curry powder (or medium-strength curry powder)
- 1 tsp (5 g) salt, or to taste
- 1 cup (240 ml) thin coconut milk
- 1 cup (240 ml) thick coconut milk
- 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) fresh lime juice
- 1 tbsp (15 ml) sugar or jaggery (optional, to balance acidity)
- Fresh cilantro leaves for garnish

Instructions

1. If using dried or canned jackfruit, prepare by draining and shredding into bite-sized pieces; rinse fresh jackfruit and cut/shred into similar pieces.
2. Heat coconut oil in a heavy-bottomed pot over medium heat. Add mustard seeds and fenugreek seeds; when mustard seeds begin to pop, add curry leaves, cinnamon stick and crushed cardamom and sauté 30 seconds until aromatic.
3. Add sliced onion and cook, stirring, until soft and beginning to brown, about 6–8 minutes. Add garlic, ginger and green chilies and cook 1–2 minutes more.
4. Stir in turmeric and roasted curry powder and cook for 1 minute to bloom the spices.
5. Add the shredded jackfruit, salt and thin coconut milk. Bring to a gentle simmer, cover and cook 15–20 minutes until jackfruit is tender and has absorbed the spices.
6. Stir in tamarind paste or lime juice and sugar or jaggery if using. Add thick coconut milk, reduce heat and simmer uncovered 5–8 minutes to thicken slightly and meld flavors. Adjust salt and acidity to taste.
7. Remove cinnamon stick and cardamom if desired. Garnish with fresh cilantro and serve hot with steamed rice or roti.