👨‍🍳 Instructions

1. 1

   Prepare the young jackfruit: If using fresh, clean and cut into cubes. If using canned, drain and shred. Boil or pressure cook the jackfruit until tender (about 20-30 minutes). Drain and set aside.

   💡 Tip: Young jackfruit can be sticky; oil your hands and knife when handling it.
2. 2

   In a bowl, combine the cooked jackfruit with turmeric powder, chilli powder, roasted curry powder, pepper powder, tamarind juice, and salt. Mix well and set aside.

   💡 Tip: Marinating the jackfruit allows the flavors to penetrate.
3. 3

   Heat oil in a large pot or clay pot over medium-low heat. Add curry leaves, pandan leaf, sliced onions, minced garlic, and minced ginger. Sauté until onions are lightly browned and fragrant (about 5-7 minutes).

   💡 Tip: Low to medium heat prevents burning the aromatics.
4. 4

   Add the cinnamon stick and bruised cardamom pods. Sauté for another minute until fragrant.

   💡 Tip: Whole spices release their aroma slowly, infusing the curry.
5. 5

   Add the marinated jackfruit mixture to the pot. Stir well to combine with the aromatics.

   💡 Tip: Ensure all jackfruit pieces are coated with the spice mixture.
6. 6

   Pour in the thick coconut milk and add the slit green chilies. Bring the curry to a gentle simmer.

   💡 Tip: Do not boil vigorously after adding coconut milk to prevent curdling.
7. 7

   Cover the pot and let it simmer on low heat for at least 1 hour, or until the jackfruit is very tender and the gravy has thickened. Stir occasionally.

   💡 Tip: Slow simmering allows the flavors to meld and the jackfruit to become very tender.
8. 8

   Taste and adjust seasoning with salt if needed. Remove the pandan leaf and cinnamon stick before serving. Serve hot with rice or roti.

   💡 Tip: Polos curry is often served as a main dish with rice and other vegetable curries.