Polos Curry

Ingredients:

• 500g young green jackfruit (Polos)
• 1 tbs oil
• ½ tsp MA’s Kitchen Mustard Seeds
• 8 – 10 curry leaves
• 5–6 cloves garlic, chopped
• 3–4 dried chillies
• 1 large onion, sliced
• 2–3 pieces MA’s Kitchen Goraka (Garcinia)
• 1 small piece of MA’s Kitchen Cinnamon
• 35g MA’s Kitchen Meat Curry Mix (This adds depth even to vegetarian dishes!)
• 500ml MA’s Coconut Milk – Divide into two (if you are using fresh grated coconut, 250ml thick coconut milk & 500ml second press coconut milk)
• 250ml (1 cup) water (If you are using fresh grated coconut to make coconut milk ignore this)
• Salt (to taste)
• 1 tbsp MA’s Kitchen Chilli Powder (optional, for extra heat)

Cooking Steps:

1. Cut the young jackfruit (Polos) into bite-sized cubes and wash thoroughly.
2. Heat oil in a pan over medium heat. Add mustard seeds. When they start to pop, add curry leaves, chopped garlic, dried chillies, and sliced onion. Sauté until the onion softens and caramelizes, releasing its sweet aroma.
3. Add the washed jackfruit cubes, goraka, and cinnamon piece. Mix well, ensuring the jackfruit is coated in the spices.
4. Add MA’s Kitchen Meat Curry Mix and combine thoroughly. This adds a wonderful depth of flavour to the dish, even though it's vegetarian.
5. Add 250ml of MA's Kitchen coconut milk and 250ml of water. Mix well, reduce the heat to low, and cook until the jackfruit is halfway cooked. (If using fresh grated coconut, use 500ml of second-press coconut milk at this stage instead of thick coconut milk & water)
6. Once the jackfruit is halfway cooked, add remaining coconut milk (If using fresh grated coconut, use 250ml of first-press thick coconut milk) and simmer until the jackfruit is fully cooked and tender.
7. Remove the goraka pieces from the curry before serving. They've done their job, adding a pleasant tang!

Tips

In Sri Lankan cooking, it's common to leave whole spices like cinnamon in the curry. If you'd rather not eat them, it's ideal to remove them before serving.