Heat a flat pan, add coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, cinnamon, cardamom pods, cloves, curry leaves, white rice, and black peppercorns. Dry roast all the ingredients on low flame until it turns aromatic and changes color.
Set the dry roasted spices aside and let it cool. Grind all the dry roasted spices into fine powder.
In the same pan, add the red chili powder and roast it on low flame until it turns to brown color.
In a Kadai, add coconut oil and allow it to heat. Once the oil is hot, add mustard seeds, cumin seeds, and fenugreek seeds. Saute it for 10 secs.
Now add chopped garlic, and saute it for 10 secs. To this add chopped onions and cook till it's light golden brown.
Now add curry leaves, pandan leaves, and gorka. Saute them for 10 secs.
Now add turmeric powder, roasted curry powder, and roasted chilli powder. Saute them for 30 secs.
Now add young jackfruit. Mix them well and coat the jackfruit with the spices
To this now add coconut milk and Salt. Mix them well. Cover and cook the curry until the jackfruit is cooked well. Keep checking in between if the jackfruit is cooked by doing a fork test. It took us almost 20 mins to cook the jackfruit.
Once the jackfruit is cooked, do a quick taste check and adjust the salt accordingly.
Sri Lankan Jackfruit curry is now ready. Enjoy with some hot steamy rice!
Ingredients
Directions
Heat a flat pan, add coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, cinnamon, cardamom pods, cloves, curry leaves, white rice, and black peppercorns. Dry roast all the ingredients on low flame until it turns aromatic and changes color.
Set the dry roasted spices aside and let it cool. Grind all the dry roasted spices into fine powder.
In the same pan, add the red chili powder and roast it on low flame until it turns to brown color.
In a Kadai, add coconut oil and allow it to heat. Once the oil is hot, add mustard seeds, cumin seeds, and fenugreek seeds. Saute it for 10 secs.
Now add chopped garlic, and saute it for 10 secs. To this add chopped onions and cook till it's light golden brown.
Now add curry leaves, pandan leaves, and gorka. Saute them for 10 secs.
Now add turmeric powder, roasted curry powder, and roasted chilli powder. Saute them for 30 secs.
Now add young jackfruit. Mix them well and coat the jackfruit with the spices
To this now add coconut milk and Salt. Mix them well. Cover and cook the curry until the jackfruit is cooked well. Keep checking in between if the jackfruit is cooked by doing a fork test. It took us almost 20 mins to cook the jackfruit.
Once the jackfruit is cooked, do a quick taste check and adjust the salt accordingly.
Sri Lankan Jackfruit curry is now ready. Enjoy with some hot steamy rice!
Main Ingredients
- Fish: Spanish mackerel or any fish of your choice (3 pieces) – Fish is the primary ingredient, and marinating it with salt and turmeric enhances its flavor.
- Tamarind/Goraka Paste: Goraka or tamarind paste – Adds a tangy flavor to the curry. If goraka is not available, tamarind can be used as a substitute.
- Coconut Milk: Adds richness and creaminess to the curry, a common element in Sri Lankan cuisine.
Tips
- Use young green jackfruit: Make sure to use young, unripe jackfruit for this dish. The young fruit has a firm texture and a neutral taste that takes on the flavors of the spices and curry sauce.
- Utilize a clay pot or “polos”: Cook Polos curry traditionally by placing a clay pot or “polos” over an open fire. This imparts a unique smoky flavor to the curry. If you don’t have a clay pot, you can use a Dutch oven or a heavy pot with a tight-fitting lid.
- Use traditional Sri Lankan spices: The key to the flavor of Polos curry is the combination of traditional Sri Lankan spices such as cumin, coriander, turmeric, chili powder, and curry leaves. These spices can be found at most ethnic grocery stores or online.
- Cook over low heat: Cook Polos curry traditionally by placing it over low heat for an extended period. This allows the flavors of the spices and jackfruit to meld together and creates a rich, flavorful curry.
- Serve with rice: Serve Polos curry with rice, allowing the delicious curry sauce to be absorbed and creating a hearty and satisfying meal.
- Experiment with other meats: While traditionally made with jackfruit, you can also prepare Polos curry with other meats such as chicken, lamb, or beef.
- Adjust the spiciness to your taste: The level of spiciness in Polos curry can vary depending on personal preference. You can adjust the amount of chili powder or other spicy ingredients according to your taste.
FAQs
Q. What are the main ingredients in Polos curry?
A: The main ingredient in Polos curry is young green jackfruit, cooked with a variety of spices, including cumin, coriander, turmeric, chili powder, and curry leaves. Additionally, coconut milk is added to provide a rich and creamy texture.
Q. What is the traditional method of cooking Polos curry?
A: The traditional method of cooking Polos curry involves placing a clay pot or “polos” over an open fire, imparting a unique smoky flavor to the curry.
Q. Can I make Polos curry with other meats?
A: While traditionally made with jackfruit, you can also prepare Polos curry with other meats like chicken, lamb, or beef.
Q. Is Polos curry spicy?
A: The level of spiciness in Polos curry can vary depending on personal preference. You can adjust the amount of chili powder or other spicy ingredients according to your taste.
Q. How do I serve Polos curry?
A: Typically, serving involves pairing Polos curry with rice, allowing the delicious curry sauce to be absorbed, creating a hearty and satisfying meal.
Q. Can I find Polos curry in restaurants?
A: Polos curry, a traditional and authentic Sri Lankan dish, is often enjoyed during special occasions and celebrations. While it may be hard to find in regular restaurants, you can locate it in Sri Lankan restaurants around the world.
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