Sri Lankan Sour Jack-Fruit Curry (Polos Curry)
Serve with (Rice+ papadums + one or two other curries)
|3 cans||Young Green Jack fruit|
|2 tsp||garlic, chopped|
|2 tsp||ginger, chopped|
|1 sprig||curry leaves (optional)|
|1-2 tsp||chilli powder|
|1 tsp||turmeric powder|
|2-3 tsp||curry powder|
|2.5 cm||piece of cinnamon|
|1 can||coconut milk|
|salt to taste|
- Fry the onions, green chillies, ginger, garlic and curry leaves in about 1 tbsp of oil, till golden brown. Next add all the spices, fry for a minute for so till fragrant.
- Now add the rest of ingredients, except coconut milk, stir to coat. Add salt.
- * Transfer the mixture to a slow cooker, add coconut milk. Stir and cook on low heat for at least 6 hours. The curry would turn a dark brown color when done. (I usually let it cook over night) Serve hot.
* You can cook this also in a pressure cooker. Cook for about 20-25 minutes at steady pressure (Since cooking times, vary depending on the type of cooker you have, use your judgment here)
** If you want to cook on the stove, cook under low heat in a heavy bottom pan.
Recipe Credits: LINK