Polos Curry

• Recipe serves:4 to 5
• Preparation Time15 Minutes
• Cooking Time40 Minutes

Ingredients

• 500g tender jack, cut into medium size pieces
• 1 onion, thinly sliced
• 2 or 3 garlic cloves, chopped
• 2 green chilies, thinly sliced
• 1 cinnamon stick
• 4 or 5 cardamom pods
• 4 or 5 cloves
• 1 tsp mustard seeds
• 1 sachet Knorr Maldive Fish Powder Mix
• 1 tbsp Astra Margarine
• 3 tbsp tamarind extract
• 2 tbsp chili powder
• 2 tbsp roasted curry powder
• 1 tsp pepper powder
• 1 tsp turmeric
• 300ml coconut milk (second extract)
• 900ml thick and thin coconut milk, mixed together
• Rampe and curry leaves
• Salt to taste

METHOD

• Melt Astra in a pot on a low flame. Add mustard seeds and cover with a lid. After the mustard seeds pop, add onion, garlic, rampe, curry leaves, and green chilies. Sauté until fragrant.
• Add polos, Knorr Maldive Fish Powder Mix and all the spices into the pot. Sauté for a minute or two.
• Add the second extract of coconut milk. Bring to a boil and simmer.
• When polos pieces are almost fully cooked, add the rest of the coconut milk and cook until the gravy thickens.
• Adjust seasoning and serve hot.

• The taste of home. A firm Sri Lankan favorite, bursting with flavor.
  
  

  Chef’s Tip:

  Add some scraped and thinly sliced coconut to the curry for enhanced flavor and texture.