Polos Curry — Young Jackfruit Curry

Ingredients

• 2 cans (20 oz each) young green jackfruit in brine, drained and rinsed
• 2 tbsp roasted Sri Lankan curry powder
• 1 tsp turmeric
• 1½ tsp chili powder
• 1 onion, chopped
• 6 cloves garlic, minced
• 1 inch ginger, minced
• 1 sprig curry leaves
• 1 piece pandan leaf
• 1 tbsp tamarind paste
• 1 can (13.5 oz) coconut milk
• 3 tbsp coconut oil
• 1 cinnamon stick
• 1 tsp mustard seeds

Method

1. Cut the jackfruit into rough 1-inch chunks, keeping the seeds and core — they turn tender and give the curry its meaty texture.
2. Boil the jackfruit in salted water with the turmeric for 15 minutes, then drain. This takes the brine edge off and softens it enough to absorb spice.
3. Heat the coconut oil, pop the mustard seeds, then fry the curry leaves, pandan, cinnamon, onion, garlic, and ginger until browned at the edges, 8 minutes.
4. Add the curry powder and chili powder, stir 30 seconds, then the jackfruit, tamarind, thin coconut milk, and salt. Simmer covered 20 minutes.
5. Uncover, add the thick coconut cream, and reduce 8 minutes until the sauce clings and the jackfruit shreds under a fork. Serve with red rice and greens.