Polos Curry (Jackfruit)

Ingredients:

Produce

• 2 Cans of Young Green Jackfruit (280g per can)

• 1 Brown Onion

• 3 Small Green Chilis or 1 Large Green Chili

• 3 Dried Chilis

• 4 Garlic Cloves

• 10 Curry Leaves (1 Stick)

• 1 Pandan Leaf

  Spices

• 2 Tbsp Curry Powder

• 1 ½ Tbsp Chili Powder (use more or less depending on how spicy you want to make it)

• ½ tsp Turmeric Powder

• ½ Tbsp Tamarind Paste

• 3 Cardamom Pods (smashed)

• 3 Cloves

• 1 tsp Alba (Fenugreek Seeds)

• 1 tsp Mustard Seeds

• 1 tsp Ground Black Pepper

• 1 Cinnamon Stick

• Salt

Liquids

• ¾ Packet Coconut Cream (200ml packet)

Tools:

• Large Deep Frying Pan or Wok

• Mixing Bowl

• Small Frying Pan

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Directions:

Step 1. Prep:

1. If using canned jackfruit, drain the jackfruit and set aside in a mixing bowl.

2. Half the onion and slice lengthwise, with the grain.

3. Slice the green chili in half vertically, I usually stop the knife just before the stem and leave it attached to hold it together.

4. Mix the coconut cream with 1 cup of water to dilute it.

5. Mix the tamarind paste with water to create a thin consistency, this makes it easier to mix into the curry.

6. Tie the pandan leaf into a knot, I like to do this so its easier to manage.

Step 2. Dry Frying the Spices:

1. In a small frying pan on high heat, dry fry all the powders (turmeric, chili, and curry).

2. Mix often to prevent burning. It will take some time for the powders to cook and the colors to change. Pay close attention as there is only a small window from when they turn brown and fragrant to when they become burnt and bitter.

3. Mix the jackfruit with the dry fried powders in the mixing bowl and set aside for now.

Step 3. Curry:

1. Heat some oil in a wok over high flame, add the mustard seeds.

2. When the mustard seeds begin popping, add in the garlic, cinnamon stick, cardamom pods, cloves, alba (fenugreek), dried chilis, and curry leaves.

3. Sauté for a bit then add in the onions, fry until the onions are soft.

4. Once the onions are soft, add in the seasoned jackfruit and pepper.

5. Mix well then add the coconut milk mixture, tamarind water, and pandan leaf.

6. Cover and boil for about 30 minutes, stir occasionally so the bottom doesn’t burn. If the curry is drying out, add more water.

7. After the jackfruit has softened a little, and add the halved green chilis. Again, add more water if it is drying out too quickly (I added about 3-4 cups of extra water over the course of the whole recipe because it kept drying out, but use your best judgement here).

8. Lower the flame and simmer for another 20-30 minutes, the gravy will thicken towards the end.

9. Add salt to taste!

Serve with Parippu, Onion Sambol and Black or Red rice.