Sri Lankan Sour Jack-Fruit Curry (Polos Curry)
Serve with (Rice+ papadums + one or two other curries)
INGREDIENTS:
3 cans | Young Green Jack fruit |
1 | onion, chopped |
1-2 | green chillies |
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 |
3-4 | cardamoms |
3-4 | cloves |
2.5 cm | piece of cinnamon |
2-3 pieces | goraka |
1 can | coconut milk |
salt to taste |
METHOD:
- 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