Young Jackfruit Curry (Polos Curry)

Rinse the young jackfruit, pat dry and cut into pieces. Put it into a pot, add 400 ml water and part of the salt, and cook covered for 15–20 minutes, until the pieces are soft but still hold their shape.

Soak the goraka in 30 ml warm water for 20 minutes, then mash it into a thick paste. Crush the ginger and garlic together.

Heat the coconut oil in a heavy-bottomed pot or clay pot. Add the mustard seeds and wait until they start to crackle.

Add the sliced red onion, curry leaves, pandan leaves and green chili; cook for 2–3 minutes. Add the ginger-garlic paste and fry for another minute.

Add the turmeric, chili powder, black pepper and roasted Sri Lankan curry powder. Stir for 30 seconds to release the aroma of the spices without burning them.

Add the cooked jackfruit along with its liquid, plus the goraka paste. Stir gently, cover and simmer for 5 minutes over low heat.

Pour in the coconut milk, adjust the salt, and simmer for another 20 minutes over the lowest heat, until the sauce thickens and the jackfruit has absorbed the spices. Serve hot.