Traditional way to make Polos Curry as a whole
Traditional Polos Curry is very time consuming to make because it requires many hours if you make it the authentic way. However, most people do not know that there is another traditional way of cooking Jackfruit that is popular in village areas of Sri Lanka. It involves cooking the Jackfruit as a whole which we will show you in this recipe.
We start this recipe by first boiling the Jackfruit as a whole. There are some major benefits to doing this because it removes the sap and makes the Jackfruit tender so it is very easy to cut.
If you like this whole polos curry recipe, you will want to try the other traditional recipe of making Polos Curry and my other curry recipes such Indian style Chickpea Curry and tasty Long Beans Curry.
Ingredients
- 1 Young Jackfruit
- 4 tbsp of Chili Powder
- 3 tbsp of Roasted Curry Powder
- 2 tsp of Pepper
- Some Turmeric Powder
- Salt
- 1 and a half a chopped Onions
- Chopped piece of Ginger
- 2 pieces of Cinnamon
- 4 to 6 Cardamom
- Some Cloves
- Some Curry Leaves
- 5 to 6 pieces of Goraka
- Toasted Fenugreek Seeds
- Thinly sliced piece of Lemongrass
- Sliced Green Chili
- 4 pieces of Rampe (Pandan Leaves)
- Thickened Coconut Milk
Instructions
- Add 1 Young Jackfruit to a pot.
- Add enough Water to the pot until the Jackfruit starts to float.
- Cover and bring to a boil over medium heat for about 1 hour.
- After boiling for 1 hour, drain the pot and remove the Jackfruit.
- Using a knife, cut the peel off from the Jackfruit.
- Now using a knife or spoon, remove the core of the Jackfruit.
- Take a knife and make incisions around the Jackfruit so that it will absorb the spices and flavor when cooking.
- Heat a saucepan over medium heat.
- Add 2 tbsp of Chili Powder into the saucepan.
- Add 2 tsp of Roasted Curry Powder.
- Add 1 tsp of Pepper.
- Add Salt to taste.
- Add half a chopped Onion.
- Add a chopped piece of Ginger.
- Add a piece of Cinnamon.
- Add 3 to 4 Cardamom.
- Add some Cloves.
- Add some Curry Leaves.
- Toast the ingredients together over medium heat.
- Once the mixture starts to turn a dark color, take it off the stove.
- After letting the mixture cool down, add it into a blender.
- Add some Water into the blender.
- Blend into a paste.
- Add the paste into a bowl.
- Now add 4 to 5 Goraka to the blender.
- Add a small amount of Water to the blender and blend into a paste.
- Mix to Goraka paste with the Spice mixture paste.
- Stuff the core of the Jackfruit with this paste.
- Now add the thickened Coconut Milk from 1 Coconut into a deep pot. Important: This pot needs to be deep enough to fit the whole Jackfruit.
- Add Salt to taste.
- Add some toasted Fenugreek Seeds.
- Add 2 tbsp of Chili Powder.
- Add 1 tsp of Pepper.
- Add 1 tbsp of Roasted Curry Powder.
- Add some Turmeric Powder.
- Add some crushed Cardamom.
- Add some crushed Cloves.
- Mix thoroughly.
- Add some Curry Leaves.
- Add a thinly sliced piece of Lemongrass.
- Add a sliced Green Chili.
- Add a chopped Onion.
- Add 4 pieces of Rampe.
- Add a piece of Goraka.
- Add a piece of Cinnamon.
- Place the stuffed Jackfruit inside the Curry pot.
- Add some more thickened Coconut Milk until the Jackfruit is almost covered.
- Now cook uncovered over medium heat for 45 minutes.
- Turn off the stove and let it cool down for 20 minutes.
- Turn the stove back on to low heat, cover the pot, and cook for another 30 minutes.
- Repeat this process of cooling and cooking until the Polos Curry is thickened to your liking. The longer you cook over low heat, the more tender and delicious the Polos Curry will be.
- When serving, add the whole Jackfruit to a serving plate.
- Ladle the Curry over the Jackfruit.
- Now cut the Jackfruit into thick slices.
- Pour some more Curry over the slices of Jackfruit.
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