Name: Sri Lankan Jackfruit Curry (Polos Curry)
Ingredients:
- 2 tablespoon coconut oil or any cooking oil
- 1/2 medium onion or shallots
- 2 - 3 garlic cloves minced or whole
- 1 inch piece of ginger minced
- 10 curry leaves you can use as little as 5 as well (or omit)
- 2 pandan leaves about 2 inches in length (substitute vanilla extract)
- 2 tablespoon Sri Lankan Roasted Curry Powder
- 1 teaspoon cayenne pepper adjust chili to your spice level
- 1/2 teaspoon ground turmeric
- 1 teaspoon black pepper use bout ½ teaspoon if you prefer less spice
- 1 cinnamon stick about 4 inches
- 1 teaspoon tamarind concentrate or 1 tablespoon tamarind paste
- 1 1/4 teaspoon sea salt
- 1 teaspoon sugar from a measuring spoon, not a regular spoon
- 21-oz canned jackfruit from 2 cans, rinsed and drained
- Coconut pieces optional
- 1/4 cup water
- 1 1/4 cup coconut milk, avoid lite coconut milk
- Salt to taste
Instructions:
- In a medium sized saucepan, heat the coconut oil over medium heat.
- When the oil is heated, add the onion, and saute until softened.
- Add the garlic and ginger, and saute for a few minutes,
but make sure not to let them burn.
If youre using whole garlic cloves, these will soften during the cooking process too.
- Add the curry leaves and pandan leaves, and let them fry in the oil for just a few seconds.
- Add the curry powder, cayenne pepper, turmeric, black pepper, and cinnamon stick, and saute the mixture for about 1 - 2 minutes to mix. The spices should be very fragrant, but again, make sure not to let them burn. Adjust the stove heat accordingly.
- Next, add the tamarind, salt, sugar, young jackfruit, and coconut pieces (optional), and mix to coat the jackfruit in the spice mix.
- Add the water and coconut milk, and stir to mix.
- Increase the heat to medium high and bring the curry to a boil.
- Lower the heat to medium low to low, and let the curry gently simmer (with the lid slightly off) for about 1 - 1 1/2 hours. If too much liquid is evaporating while cooking, add some water as needed.
- The jackfruit pieces should be nice and soft
(check by pricking the nose of a jackfruit piece
to see how easily it can be pierced with a knife/fork or skewer).
- After the curry has simmered and the jackfruit is soft, you can cook the curry uncovered for a few more minutes IF you prefer a thicker curry gravy. If the gravy is too thick for your liking however, add a little water. Always season to taste.
- Salt to taste
- Serve the curry warm
Yield: 6 servings in 2 hours
Comments:
Source: https://www.theflavorbender.com/sri-lankan-jackfruit-curry-polos/
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