Traditional Polos Curry Recipe without adding any Oil
There are many ways of making a traditional Polos Curry but in this recipe, we are not adding any Oil. Many people think that making this type of curry on the stove top instead of a dara lipa (a hearth made of clay that is used for cooking in Sri Lanka) is not tasty but it is not the case. We will make this tasty Polos Curry the old traditional way like they do in Sri Lankan villages.
We're making it similar to the upcountry region of Sri Lanka where they would also add some pieces of Coconut. This Polos Curry would be normally cooked during the afternoon and then people would reheat and eat it throughout the week because the flavors of this curry develops more as you keep it.
The authentic and traditional way to cook this Polos Curry in Sri Lankan villages is to cook this Polos Curry at least 6 hours over low heat with gaps in between. That means, you might cook for 20 minutes over low heat and then stop. Leave it covered overnight and then remove the lid and cook it next morning over low heat for 20 minutes and then stop. Villagers would keep this curry for up to 2 weeks and keep repeating this process when they eat it each time.
Ingredients
- Salt
- Thinned Coconut Milk from 2 Coconuts
- Thickened Coconut Milk from 2 Coconuts
- Some pieces of Coconut
- 3 tbsp of Chili Powder
- 2 tbsp of Roasted Curry Powder
- Toasted Fenugreek Seeds with a piece of Rampe
- 1.5 tbsp of Raw Curry Powder
- 1 tbsp of Pepper
- Some Turmeric Powder
- 3 crushed Cardamom
- 3 crushed Cloves
- Large piece of Cinnamon
- Some Curry Leaves
- Some Rampe (Pandan Leaves)
- 3 Goraka Pieces
- 6 to 7 Shallots
- Piece of Lemongrass
- 3 thinly sliced Green Chilies
- Some crushed Ginger
-
2 young Jackfruit
Instructions
- Add some Salt to a large pot.
- Add thinned Coconut Milk from 2 Coconuts.
- Add 3 tbsp of Chili Powder.
- Add 2 tbsp of Roasted Curry Powder.
- Dry toast some Fenugreek Seeds with a piece of Rampe in a saucepan and then add it.
- Add 1.5 tbsp of Raw Curry Powder.
- Add 1 tbsp of Pepper.
- Add some Turmeric Powder.
- Add 3 crushed Cardamom.
- Add 3 crushed Cloves.
- Add a large piece of Cinnamon broken into smaller pieces.
- Add some Curry Leaves.
- Add some Rampe (Pandan Leaves).
- Add 3 Goraka Pieces.
- Add 6 to 7 Shallots.
- Add a piece of Lemongrass broken into smaller pieces.
- Add 3 thinly sliced Green Chilies.
- Add some crushed Ginger.
- Cover the pot and start cooking this Curry over low heat while we prepare the Jackfruit.
- Cut both Jackfruits in half.
- Rub some Water on your hands and then collect the sap into a ball by rubbing the inside of the Polos in a round pattern.
- Now put the knife under running Water and then cut the peel from the Jackfruit.
- Remove a little bit of middle part (the core) from the Jackfruit.
- Cut the Jackfruit into medium size pieces.
- Score each of the Jackfruit pieces so that the Curry mixture can be absorbed more.
- Store each of these pieces in a bowl of Water while we wait for the Curry mixture to boil otherwise it will turn too yellow.
- When the Curry has cooked for about 10 minutes, add the Jackfruit pieces.
- Turn the stove to medium heat and keep cooking.
- When the thinned Coconut Milk starts to evaporate, add thickened Coconut Milk from 2 Coconuts.
- Remove the lid from the pot and keep cooking.
- After cooking for a couple of minutes, add some pieces of Coconut.
Photos
