Cooking polos (baby jackfruit) takes time and patience, but the moment you taste it, all that effort is worth it. Often praised as the dish that can easily rival a meat curry, this dark, rich baby jackfruit curry is a true Sri Lankan masterpiece. Here is how to make it the traditional way
Ingredients
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1 medium Baby Jackfruit (polos), cleaned and cut into chunks
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3 tbsp freshly grated coconut & 1 tbsp raw rice (for the roasted paste)
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2 pieces of Goraka (gamboge)
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Roasted curry powder, black pepper, and chili powder
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Thick coconut milk
Method
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Boil the polos chunks with water, salt, and a piece of goraka until they are soft.
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Dry roast the grated coconut and raw rice in a pan until dark brown, then grind it into a fine paste (this is the ‘kalu pol’).
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Mix the boiled polos with the roasted coconut paste, spices, and coconut milk in a clay pot.
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Slow-cook on very low heat until the curry reduces and turns a beautiful, rich dark brown color.
To get that perfect dark color and tangy kick, make sure you use a good quality piece of goraka and do not skip making the roasted coconut paste!
