Jackfruit Curry With Coconut Milk
Called "polos" in Sri Lanka, young jackfruit has a texture that's remarkably similar to chicken or white meat. Coconut milk, spices and jackfruit come together in this traditional Sri Lankan curry that will keep you coming back for more.
- Heat the oil in a deep frying pan or casserole and brown the onion, garlic and ginger until golden.
- In a blender or coffee grinder, grind fenugreek, curry leaves, cardamom, clove and coriander seeds. Add to the contents of the pan with cinnamon and turmeric and sauté for 2 to 3 minutes.
- Add the diced tomatoes and salt and cook 2 to 3 minutes before incorporating the jackfruit pieces, coconut milk, sugar and chili. Simmer uncovered for 20 to 30 minutes, until the jackfruit is tender.
- Adjust the seasoning to taste and add chopped cilantro before serving the curry with lime wedges. Serve over rice or lentils.
Side note: this recipe cooks very well in a slow cooker. For an exotic twist, this curry tastes wonderful with the addition of pineapple pieces: just add about a cup at the same time as the jackfruit and omit the coconut sugar if very sweet.