Jackfruit curry

Jackfruit curry

Polos curry

By
From
S is for Sri Lankan
Serves
6
Photographer
Kim Lightbody

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
1 onion, finely chopped
2 garlic cloves, finely minced
5cm ginger, peeled and finely minced
10 curry leaves
1 green chilli, deseeded and finely chopped
1 tablespoon Sri lankan curry powder
1/2 teaspoon ground turmeric
1 teaspoon salt
2 tablespoons tamarind paste
2 x 230 g cans jackfruit
400ml coconut milk

Method

  1. Heat the oil in a large saucepan on a medium heat, then add the onion, garlic, ginger, curry leaves and chilli and stir-fry for 10 minutes until golden brown.
  2. Add the curry powder, turmeric and salt and stir-fry for a further minute before adding the tamarind paste. Mix well, then add the jackfruit and coconut milk and bring to the boil.
  3. Reduce the heat to a low simmer and cover and cook for 2 hours, or until the jackfruit is completely soft and the sauce is rich and dark. Season to taste with salt, then serve with coconut rice or chapattis.
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