Sri Lankan Polos Jackfruit Curry Recipe Kolamba

Kolamba's polos (young jackfruit curry)

Name: Kolamba's polos (young jackfruit curry)
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Sri lankan
Ingredients: 2 tbsp rapeseed oil; ½ tsp black mustard seeds; ½ tsp fenugreek seeds; 1, finely chopped onion; 2 cloves, finely chopped garlic; 1, finely chopped green chilli; 1 tsp mild curry powder; 1 tsp ground cumin; ½ tsp ground coriander; ½ tsp mild chilli powder; 1 tsp ground turmeric; 1 stick cinnamon; 1 medium, chopped tomato; 6-8 curry leaves; 5cm piece pandan leaf, (optional, see notes below); 500g tin, drained green jackfruit; 240ml coconut milk; 1 tbsp lime juice; 1 tsp sugar (any will do); 3⁄4 tbsp fine sea salt; 2 tbsp ready-made crispy fried onions; cooked rice, to serve

Preparation and cooking time
- Total time1 hr and 15 mins
Easy
Serves 4

Ingredients

2 tbsp rapeseed oil
½ tsp black mustard seeds
½ tsp fenugreek seeds
1, finely chopped onion
2 cloves, finely chopped garlic
1, finely chopped green chilli
1 tsp mild curry powder
1 tsp ground cumin
½ tsp ground coriander
½ tsp mild chilli powder
1 tsp ground turmeric
1 stick cinnamon
1 medium, chopped tomato
6-8 curry leaves
5cm piece pandan leaf, (optional, see notes below)
500g tin, drained green jackfruit
240ml coconut milk
1 tbsp lime juice
1 tsp sugar (any will do)
3⁄4 tbsp fine sea salt
2 tbsp ready-made crispy fried onions
cooked rice, to serve

Method

STEP 1
Heat the rapeseed oil over a medium heat and fry the mustard and fenugreek seeds for 1 minute until popping. Add the onion, garlic, chilli, curry powder, cumin, coriander, chilli powder, turmeric, cinnamon, tomato, curry leaves and pandan leaf, if using. Stir continuously for 3-5 minutes or until the tomato starts to break down.
STEP 2
Tip in the jackfruit, coconut milk, lime juice, sugar, salt and 120ml of water. Bring to a boil, put on a lid and gently simmer for 1 hour or until the jackfruit is very soft. Top the curry with the crispy onions and serve with rice.