GEMMA BELL AND COMPANY | NEWS | KOLAMBA POLOS RECIPE

This Sri Lankan jackfruit curry from Kolamba, Soho is a delicious way to use up tins and dried spices from the back of your cupboard. If you can’t find everything, don’t worry, it’s still going to taste great. Serves 4.

Ingredients:

500g can of green jackfruit

1 chopped onion

2 garlic cloves

1 green chilli finely chopped

2 tbsp rapeseed oil

1 tsp cumin

1/2 tsp ground coriander

1 tsp curry powder

1/2 tsp fenugreek seeds

1/2 tsp black whole mustard seeds

1/2 tsp chilli powder

1tsp ground turmeric

2 small pieces of cinnamon

1 medium chopped tomato

6-8 curry leaves

2 pandan leaves

1 cup (240 ml) coconut milk

1/2 cup (120 ml) water

1tbsp lime juice

1 tsp sugar

3/4 tbsp salt

Method:

Drain the jackfruit.

Heat oil over medium heat.

Add the mustard seeds and fenugreek seeds.

Add onion, garlic, chilli, curry powder, cumin, coriander, chilli powder,

turmeric, cinnamon, tomato, and curry leaves. Continuously stir for 3-5

minutes.

Then add jackfruit, salt and continue to stir for another 3-5 minutes.

Add the coconut milk and stir until boiling.

Simmer for 60 minutes.

Keep the pot covered and stir in between until the jackfruit is soft.

Serve with rice.

KOLAMBA POLOS RECIPE

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