Jackfruit Curry (Polos)

Instructions

1. Prepare Jackfruit: If using fresh young jackfruit, wear gloves and oil your hands as the sap can be sticky. Remove the outer skin and core, then cut into bite-sized chunks. If using canned, drain and rinse well.
2. Pre-cook Jackfruit: Place jackfruit pieces in a pot with enough water to cover. Add turmeric powder and salt. Boil for 20-25 minutes until tender but not mushy. Drain and set aside.
3. Tempering: Heat coconut oil in a large pan over medium heat. Add mustard seeds and let them splutter. Add fenugreek seeds, curry leaves, cinnamon, cardamom, and cloves. Sauté for 30 seconds until fragrant.
4. Sauté Aromatics: Add chopped onions and sauté until golden brown, about 5-6 minutes. Add minced garlic and grated ginger, cook for another minute.
5. Add Tomatoes: Add chopped tomatoes and green chilies. Cook until tomatoes are soft and mushy, about 5-7 minutes.
6. Spice Mixture: Add roasted curry powder and chili powder. Mix well and cook for 2 minutes until the raw smell disappears.
7. Cook Jackfruit: Add the pre-cooked jackfruit pieces to the pan. Stir well to coat with the spice mixture.
8. Add Liquids: Pour in thin coconut milk, add pandan leaf and lemongrass stalk. Bring to a boil, then reduce heat to low.
9. Simmer: Cover and simmer for 20-25 minutes, stirring occasionally, until jackfruit is very tender and has absorbed the flavors.
10. Final Touches: Add thick coconut milk, tamarind paste, and adjust salt. Simmer for 5 more minutes (do not boil after adding thick coconut milk).
11. Finish: Remove from heat and stir in fresh lime juice. Discard pandan leaf and lemongrass stalk.
12. Serve: Garnish with fresh coriander leaves and serve hot with rice, roti, or string hoppers.