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)
1 tsp turmeric powder
3 tbspn Sri Lankan Raw Curry Powder
1 tspn black pepper
1/4 tspn mustard seeds
1/4 cup fresh grated coconut
1 medium sized onion sliced
3 cloves of garlic chopped
1” piece cinnamon
salt to taste
Dry roast grated coconut too. Grind roasted coconut together with spices and make a paste.Keep it aside.
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.