Polos Curry with Grated Coconut(baby jackfruit)

Polos Curry recipe again? yes,you heard it right,but this recipe is bit different from my previous Polos Recipe(Aka Polos ambula).Here I used toasted fresh coconut,so the gravy of the curry is rich and creamy.As a typical Sri Lankans, we are big fans of Polos curry(baby jackfruit curry). 
I found this recipe from my mom during her visit to Singapore last month.When she was cooking,she toasted some coconut and added it to the curry.Her curry looked a bit darker than mine because she toasted coconut until dark brown,but still tasted much!Anyway,I toasted slightly and wanted a brownish appearance in my Polos curry.When you cook,you can decide the colour and remember,don’t over toast and burn coconut!!!
In Sri Lanka we can easily find jackfruit in any form,the baby one to mature or ripen fruit.


Anyway above photo is not from my Sri Lanka home,I captured it during my last visit to Malacca,Malaysia.Peeling and cutting baby jackfruit is not an easy task.But I do it like a hero,do you want to know the secret?Here in Singapore,I can buy peeled baby jackfruit as below 🙂 (from Tekka wet market) So,for me It is easy to prepare Polos curry in few minutes!


And here is the recipe for Polos Curry(Baby jackfruit curry) with toasted fresh coconut(aka kalu pol) 

Polos Curry with Grated Coconut(baby jackfruit)

 
Ingredients 

1 no of Polos (Baby Jackfruit)
Spices
2-3 tbspn chili powder
1 tsp turmeric powder
3 tbspn  Sri Lankan Raw Curry Powder

1 tspn black pepper
1/4 tspn mustard seeds
Other ingredients
1/4 cup fresh grated coconut
1 medium sized onion sliced
2-3 dried red chili
2 pieces of goraka (gamboge) or (replace with 1 tomato or tamarind paste 1 tspn)
3 cloves of garlic chopped
1” piece cinnamon
2 cardamoms
2 cloves
1/2 tsp fenugreek seeds
3 cups thick Coconut milk/coconut cream
salt to taste
2 tbspns cooking oil
Curry leaves
Piece of lemon grass (Sera)
Method

Dry roast the ingredients under spices until golden brown.Keep aside.
Dry roast grated coconut too. Grind roasted coconut together with spices and make a paste.Keep it aside.
Remove the skin of Polos. Cut in to pieces.Cutting of Polos is not an easy process.Check this polos recipe for tips.
Mix roasted spices/coconut mix with polos pieces & keep aside.
Heat 2-3 tblspn of oil in a heavy bottomed pan.When oil is hot, add onion, dried chili, garlic, Curry leaves,Piece of lemon grass (Sera) into the mix. Also add cinnamon, cardamom & cloves.
When onions are tender, add the Polos into the pan & mix well.
Add thick coconut milk into the mix together with another 1 cup of water.
Add goraka or tamarind juice. Add about 1 tspn salt.Mix well.
After this step,
Cook Polos curry in very low flame for about 1-2 hour or until polos is cooked & gravy becomes thicker. Once Polos curry is ready, you can see oil is separated in the gravy.
Adjust salt.
Polos curry is ready to serve. However, this is more delicious if it allowed to rest for few hours before serving.

Polos Curry with Grated Coconut(baby jackfruit)

Notes: 
Usually Sri Lankans like the reddish/pinkish appearance of Polos pieces once cooked.To get this appearance,cook polos in very low flame for more hours.(at least 1-2 hours).
I use my slow cooker/crock pot and cook for about 4 hours.

This is more delicious if cooked in a clay chatti/earthen pot.

 
Polos Curry with Grated Coconut(baby jackfruit)