Tender jack fruit cooked in a delicious coconut gravy infused with an array of spices. The essence of tamarind gives this firm family favourite a tinge of sour amidst the spice.
- Recipe serves:4
- Preparation Time30 Minutes
- Cooking Time30 Minutes
- Jackfruit cut into medium pieces 500g
- Sliced Onion 1
- Sliced Garlic 2-3 Cloves
- Sliced Green Chilli 2
- Cinnamon Stick 1
- Cardamom 4-5
- Cloves 4-5
- Mustard 1 Teaspoon
- Knorr Maldive Fish Powder 1 Packet
- Tamarind Juice 3 Tablespoons
- Chilli Powder 2 Tablespoons
- Roasted Curry Powder 2 Tablespoons
- Crushed Pepper 1 Teaspoon
- Turmeric Powder 1 Teaspoon
- Second Extract Coconut Milk (Diyakiri) or Water 300ml
- Mixed First Extract (Mitikiri) and Second Extract Coconut Milk 900ml
- Pandan and Curry Leaves
- Salt to Taste
- Place a pot with oil on a fire. As the oil heats, put the Mustard in till it bursts
- Then add Onions, Garlic, Pandan, Curry Leaves and Green Chillies and temper till fragrant.
- Add the Jackfruit pieces and all spices and temper.
- Add water or Second Extract Coconut Milk and place on low heat.
- Add in the mixed First Extract and Second Extract Coconut Milk and cook well on lower heat. Finally add Salt and Sours to taste.
- For a good polos curry it is recommended that curry should be cooked with plenty of coconut milk and at the end of the cooking process the oil separation should be seen.
Chef’s Tip:Pressure cook the Polos pieces prior to cooking for more tender Polos curry in no time