Polos Curry (young Jackfruit)

Ingredients(for 1 bowl (approx. 200g cooked Polos Curry))

• 2 cups Young jackfruit (peeled and cut into 1-inch cubes (polos))
• 1 cup Coconut milk (light or thin coconut milk preferred)
• 1 small Onion (sliced)
• 3 Garlic cloves (chopped)
• 2 Green chilies (sliced)
• 1 sprig Curry leaves
• 1/2 tsp Mustard seeds
• 1 tbsp Sri Lankan roasted curry powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Red chili powder (adjust to taste)
• to taste Salt
• 1/4 tsp Black pepper - optional
• 1 tsp Tamarind juice (optional, for tang) - optional

Instructions

1. 1

   Prepare the young jackfruit by peeling, removing the core, and cutting into 1-inch cubes. Soak in salted water for 5 minutes to reduce stickiness, then rinse and drain.

   5 minutes

   Wear gloves when handling jackfruit to avoid sticky sap.

2. 2

   Heat a non-stick pan over medium heat. Add mustard seeds and let them splutter. Add sliced onions, garlic, green chilies, and curry leaves. Sauté until onions are translucent.

   5 minutes

   Sautéing spices enhances aroma—don’t skip this step.

3. 3

   Add the jackfruit cubes to the pan. Stir well to coat with the aromatics.

   2 minutes

   Coating jackfruit evenly ensures every piece absorbs the flavors.

4. 4

   Sprinkle in roasted curry powder, turmeric, red chili powder, and salt. Mix thoroughly, allowing the spices to toast gently.

   2 minutes

   Roasted curry powder is key for authentic Sri Lankan flavor.