Saucepan@saucepan · Shared this recipeFollowSouth Asian · dinnerSri Lankan Jackfruit Curry (Polos Curry)A rich and flavorful Sri Lankan curry made with young jackfruit simmered in coconut milk and aromatic spices.total2 hrprep15 mincook1 hr 45 minservings6Original recipe on theflavorbender.comKeep this recipeAdd a copy of Sri Lankan Jackfruit Curry (Polos Curry) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings2 tbsp coconut oil, or any cooking oil0.5 medium onion, or shallots2 garlic cloves, minced or whole1 inch piece of ginger, minced10 curry leaves, you can use as little as 5 as well2 pandan leaves, about 2 inches in length2 tbsp Sri Lankan Roasted Curry Powder1 tsp cayenne pepper, adjust chili to your spice level0.5 tsp ground turmeric1 tsp black pepper, use bout ½ tsp if you prefer less spice1 cinnamon stick, about 4 inches1 tsp tamarind concentrate, 1 tbsp tamarind paste1.25 tsp sea salt1 tsp sugar, from a measuring spoon, not a regular spoon600 g canned jackfruit, from 2 cans, rinsed and drainedCoconut pieces, optional0.25 cup water1.25 cup coconut milk, avoid lite coconut milkSalt to tasteStepsClear checksTap an ingredient or step to check it off.1Step 1: In a medium sized saucepan, heat the coconut oil over medium heat.2Step 2: When the oil is heated, add the onion, and saute until softened.3Step 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.4Step 4: Add the curry leaves and pandan leaves, and let them fry in the oil for just a few seconds.5Step 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.6Step 6: Next, add the tamarind, salt, sugar, young jackfruit, and coconut pieces (optional), and mix to coat the jackfruit in the spice mix.7Step 7: Add the water and coconut milk, and stir to mix. Increase the heat to medium high and bring the curry to a boil.8Step 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.9Step 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.10Step 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.11Step 11: Serve the curry warm. But as with any curry, they do taste even better the following day!getsaucepan.com/r/15631e4f-5c98-4608-89ab-2813b097156f · Original: https://www.theflavorbender.com/sri-lankan-jackfruit-curry-polos/
