Dive into the vibrant world of Sri Lankan cuisine with our mouthwatering Jackfruit Curry, known as Polos! This delightful dish is not only a feast for the senses but also a fantastic way to explore the unique flavors of young jackfruit, a tropical treasure. With its rich coconut milk base and aromatic spices, this curry promises to transport you straight to the lush landscapes of Sri Lanka with every bite. Ready in just 45 minutes, this recipe is perfect for both novice cooks and seasoned chefs looking to impress. Don't miss out on the chance to elevate your dinner table with this exotic dish—read on for the full recipe and tips!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Sri Lankan
Serves: 4 servings
Ingredients
- 1 young jackfruit, peeled and chopped
- 2 onions, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 green chilies, slit
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 cup coconut milk
- Salt to taste
- 2 tablespoons oil
- Fresh coriander for garnish
Instructions
- Prepare the jackfruit by cleaning and removing the tough core. Chop the young jackfruit into bite-sized pieces, ensuring they are tender and white in color.
- Heat oil in a large heavy-bottomed pan over medium heat. Add finely chopped onions and sauté until they become translucent and golden brown.
- Add minced garlic, grated ginger, and slit green chilies. Sauté for 2-3 minutes until the raw aroma disappears and the aromatics are fragrant.
- Sprinkle turmeric powder, cumin powder, and coriander powder into the pan. Stir quickly to coat the onion mixture and prevent burning.
- Add chopped jackfruit pieces to the pan and mix thoroughly with the spiced onion base. Ensure each piece is well coated with the spices.
- Pour in the coconut milk and add salt to taste. Stir gently to combine all ingredients.
- Cover the pan and let the curry simmer on low heat for 20-25 minutes, stirring occasionally to prevent sticking.
- Check the jackfruit's tenderness. It should be soft but not mushy, with a slightly firm texture.
- Once the curry reaches the desired consistency and the jackfruit is cooked, remove from heat.
- Garnish with fresh chopped coriander leaves and serve hot with steamed rice or traditional Sri Lankan red rice.
Tips
- Choose the Right Jackfruit: Look for young jackfruit that is tender and white in color. Avoid overripe jackfruit, as it will not yield the desired texture for this curry.
- Spice It Up: Adjust the number of green chilies based on your spice tolerance. If you prefer a milder flavor, you can remove the seeds from the chilies before adding them to the dish.
- Coconut Milk Alternatives: If you can’t find coconut milk, you can substitute it with a mix of coconut cream and water for a similar creamy texture.
- Simmering: Allow the curry to simmer gently. This helps the jackfruit absorb the flavors of the spices while maintaining its integrity.
- Serving Suggestions: Serve your Polos curry with steamed rice or traditional Sri Lankan red rice. A side of papadam and a fresh salad can complement the meal beautifully.
- Garnishing: Fresh coriander adds a burst of color and flavor. Don’t skip this step for a truly authentic presentation!
- Leftovers: This curry tastes even better the next day as the flavors meld together. Store any leftovers in an airtight container in the fridge and reheat gently before serving.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 6g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 0mg
