Sri Lankan Jackfruit Curry (Polos Curry)

Ingredients

• 2 tbsp coconut oil (or any cooking oil)
• ½ 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)
• 2 pandan leaves (about 2 inches in length)
• 2 tbsp Sri Lankan Roasted Curry Powder
• 1 tsp cayenne pepper (adjust chili to your spice level)
• ½ tsp ground turmeric
• 1 tsp black pepper (use bout ½ tsp if you prefer less spice)
• 1 cinnamon stick (about 4 inches)
• 1 tsp tamarind concentrate (1 tbsp tamarind paste)
• 1 ¼ tsp sea salt
• 1 tsp sugar (from a measuring spoon, not a regular spoon)
• 600 g canned jackfruit (from 2 cans, rinsed and drained)
• Coconut pieces (optional)
• ¼ cup water
• 1 ¼ cup coconut milk (avoid lite coconut milk)
• Salt to taste

Steps

1. 1

   In a medium sized saucepan, heat the coconut oil over medium heat.

2. 2

   When the oil is heated, add the onion, and saute until softened.

3. 3

   Add the garlic and ginger, and saute for a few minutes, but make sure not to let them burn. If you’re using whole garlic cloves, these will soften during the cooking process too.

4. 4

   Add the curry leaves and pandan leaves, and let them fry in the oil for just a few seconds.

5. 5

   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.

6. 6

   Next, add the tamarind, salt, sugar, young jackfruit, and coconut pieces (optional), and mix to coat the jackfruit in the spice mix.

7. 7

   Add the water and coconut milk, and stir to mix. Increase the heat to medium high and bring the curry to a boil.

8. 8

   Lower the heat to medium low to low, and let the curry gently simmer (with the lid slightly off) for about 1 - 1 ½ hours. If too much liquid is evaporating while cooking, add some water as needed.

9. 9

   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). Taste and season with salt to taste.

10. 10

    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.

11. 11

    Serve the curry warm. But as with any curry, they do taste even better the following day!