Sri Lankan Polos Curry

Ingredients

• 800 g young green jackfruit, or 2 x 560 g tins in brine, drained
• 400 ml coconut milk
• 200 ml water
• 1 large onion, finely sliced
• 4 garlic cloves, sliced
• 3 cm piece ginger, minced
• 1 sprig curry leaves
• 5 cm piece pandan leaf
• 1 cinnamon stick
• 2 tsp Sri Lankan roasted curry powder
• 1 tsp red chilli powder
• 0.5 tsp ground turmeric
• 1 tsp fenugreek seeds
• 1 tsp black mustard seeds
• 2 pieces goraka, or 1 tbsp tamarind paste
• 3 tbsp coconut oil
• 1.5 tsp salt
• 1 tsp roasted chilli flakes

Before you cook

• Oil your hands and your knife, then cut the jackfruit into 3 cm chunks, keeping the core, which softens beautifully.
• Slice the onion and garlic and mince the ginger.
• Rinse and drain the tinned jackfruit thoroughly if using tins.
• Measure the curry powder, chilli powder and turmeric into one small bowl.

Steps

1. Boil the jackfruit chunks in salted water for 20 minutes, until a knife slides in easily, then drain them.
2. Heat the coconut oil in a heavy pan over medium heat.
3. Add the mustard and fenugreek seeds and wait for them to pop, about 20 seconds.
4. Add the onion, garlic, ginger, curry leaves, pandan and cinnamon, then fry for 6 minutes until the onion is soft and golden.
5. Stir in the roasted curry powder, chilli powder and turmeric and cook for 40 seconds.
6. Add the drained jackfruit and turn it through the spices for 3 minutes, so every piece darkens.
7. Pour in the water with the goraka and the salt, then simmer uncovered for 10 minutes.
8. Add the coconut milk and bring the pan to the gentlest possible simmer.
9. Cook for 15 minutes without letting it boil, until the gravy is thick and clings to the jackfruit.
10. Mash two or three pieces against the side of the pan to thicken the sauce further.
11. Taste for salt and sourness, then scatter over the roasted chilli flakes.
12. Rest the curry off the heat for 10 minutes and serve with red rice.