Historically, the jackfruit has always enjoyed the status of a holy tree in Sri Lanka. Named baat gasa or ‘rice tree’ it is said to have saved Lankans from hunger in a crisis. Jackfruit has social and religious connotations in Sri Lanka too. Interestingly, polos curry is so popular in Sri Lanka that it almost seems to be a ‘national dish.’ Everybody, from roadside restaurants to five-star hotels, serves it.
INGREDIENTS
3 cans of Young Green Jack fruit
2 medium onions, chopped
1-2 green chilies
2 tsp garlic, chopped
2 tsp ginger, chopped
4-5 curry leaves (optional)
1-2 tsp chili powder
1 tsp turmeric powder
2-3 tsp curry powder
3-4 cardamoms
3-4 cloves
1-inch piece of cinnamon
2 tsp Tamarind paste
1 can of coconut milk
salt to taste
DIRECTION
Fry the onions, green chilies, ginger, garlic, and curry leaves in about 1 tbsp of oil, till golden brown. Next add all the spices, fry for a minute till fragrant.
Remove the Jack fruits from the can and pat dry. Then saute for 5 minutes
Transfer the spice mixture and jack fruit to a slow cooker, add coconut milk. Stir and cook on low heat for 8 hours. The curry would turn a dark brown color when done. (I usually let it cook overnight, although I have a programmable slow cooker.)
Serve with hot rice.
