BabyJackfruit curry

Baby jackfruit curry, also known as polos curry, is a popular dish in Sri Lankan cuisine. It's made with tender baby jackfruit cooked in a flavorful blend of spices and coconut milk. Here's a recipe to make Sri Lankan baby jackfruit curry:

Ingredients:

• 500g baby jackfruit, peeled and chopped into bite-sized pieces
• 1 onion, finely chopped
• 2-3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise (adjust according to spice preference)
• 1 tomato, chopped
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 tablespoon curry powder
• 1 cup thick coconut milk
• 1 sprig curry leaves
• Salt to taste
• 2 tablespoons vegetable oil

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add mustard seeds, fenugreek seeds, and cumin seeds. Allow them to splutter.

2. Add chopped onions, minced garlic, grated ginger, and slit green chilies. Sauté until the onions turn translucent.

3. Add chopped tomatoes and cook until they are soft and mushy.

4. Stir in turmeric powder and curry powder. Cook for another minute to toast the spices.

5. Add the chopped baby jackfruit pieces to the pot and mix well to coat them with the spices.

6. Pour in the thick coconut milk and add curry leaves. Stir well to combine.

7. Season with salt according to your taste.

8. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 20-25 minutes, or until the jackfruit is tender and cooked through. Stir occasionally to prevent sticking.

9. Once the jackfruit is cooked, taste the curry and adjust the seasoning if necessary.

10. Serve hot with rice or roti.

Optional:

• You can add a splash of tamarind juice or a squeeze of lime juice for a tangy flavor.
• Garnish with freshly chopped coriander leaves before serving for added freshness.
• Adjust the amount of green chilies according to your spice preference.
• If using canned baby jackfruit, make sure to rinse it thoroughly under cold water to remove any brine or excess salt before using it in the curry.