Polos (Jackfruit) Curry

The polos curry, a curry made from young jackfruit, is oftentimes referred to as a "polos ambula" in Sri Lanka because the curry is soured. Traditionally, the curry is slow cooked over a low flame so that the jackfruit goes incredibly tender and takes on all the sourness of the tamarind or garcinia used in the curry. I have been meaning to post this lovely curry for a while but have not had the chance to until now. As most Sri Lankans, I grew up eating this beautiful curry and it is always, always better the next day. My version is good for those who are time poor but still want to have this curry, and for those who cannot easily get access to young jackfruit. I have changed this curry and how it is traditionally made to make the curry "meaty" -- thereby giving a fulfilling option to all my vegan friends and followers.

Before we begin, here are a few notes:

Tamarind, Vinegar or Tomatoes: This curry is made with tamarind for sourness. Dilute 1 tablespoon of tamarind paste in 200ml of water. If you do not have tamarind, you can use 75-100ml of white vinegar. You can also use 150g of chopped tomatoes + 75ml of vinegar if you prefer a more rounded sweetness.

Canned or Fresh: If you are able to get your hands on fresh jackfruit, please use that by all means. It does mean that the cooking time varies slight. If you are using fresh jackfruit, preassure cook the jackfruit for 10-15 minutes (1 whistle) with salt, tumeric and water.

Ingredients

• 400g of jackfruit, cleaned and drained or pressure cooked and drained

• 3 tsp red chilie powder

• 2 tsp chili flakes

• 2 tsp dark roasted curry powder

• 3 tsp unroasted curry powder

• 1 tsp tumeric

• 2 tsp cumin powder (optional)

• 1 tsp black pepper

• 200ml tamarind water (or 75ml vinegar, see notes above)

• 50-70g red onion chopped (1 medium)

• 4 cloves garlic ground into a paste

• 1 large green chilie sliced

• 1 inch piece ginger, ground into a paste

• 3 cardamom pods

• 3 inch piece pandan

• 8-10 curry leaves

• 1/8 tsp fenugreek seeds

• 3 inch piece cinnamon

• 1 tbs coconut oil

• 1-2 inch piece lemongrass (optional)

• 200ml thin coconut milk

• 100ml thick coconut milk

• 300ml water

• 75ml Kitul treacle OR 75g brown sugar

• Salt and pepper to taste

Method

Place the oil in a large heavy bottom clay pot or a large saucepan on a medium flame. When the oil is warm, add in all of your aromats and fry until fragrant. Do not add the jackfruit, tomatoes (if using) or any of the spices at this point.

Nextt, add in the spice powders except the dark roasted curry powder and fry well for 3-4 minutes until fragrant. Add in your jackfruit at this stage and fry for 2-3 minutes until the pieces are well coated in the spies.

Add in the water to de-glaze the pan. Once the water is simming, add in the tamarind. If you are using veingar or tomatoes, add it in at ths stage, followed by the dark roasted curry powder.

Clamp on a lid and cook the curry with a lid on for 10-15 minutes.

Add in your thin coconut milk. Bring the curry up to a boil after adding the coconut milk, and then put on a lid. Turn the flame to low, and cook for 1-1.5 hours until the curry has thickened. Remove the lid and allow to thicken further if needed.

When the gravy of the curry is thicker, add in the thick coconut milk. Allow to cook for a further 8-10 minutes

When the oil starts to seperate at the top, the curry is done. If the curry is too thick, loosen the sauce with some water and check the curry for salt, sweetness and tang

And that is it! You can serve this straightaway with all of your favourites. This curry is so much better the next day, and can be frozen up to 2 months in an airtight container.