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Sri Lankan Green Jackfruit (Pollos) Curry

Even before jackfruit became all trendy and hip in the West, it was a regular vegetable and fruit in the East. Especially in the Indian subcontinent – India, Bangladesh, Sri Lanka, Thailand, Indonesia and Malaysia. The trend is now catching up but I am super excited to be sharing this traditional recipe with everyone. Green Jackfruit – which is the young or the raw version of the fruit is called Pollos in Tamil. So here is my recipe for you all on how to make Sri Lankan Green Jackfruit Curry.

Growing up trendy

Have you ever tried eating jackfruit? If not it definitely has a natural meaty consistency. Growing up we were always told that the days when no meat was cooked at home, meat alternative like jackfruit was offered. And we never understood the difference because it taste so close to real meat. (Ofcourse after I grew up I knew what was being cooked haha!)

In the Netherlands for the last 1 year Jackfruit trend has been catching up with various companies coming up with cans of jackfruit both green and yellow and its very close to eating the original fruit/vegetable. I have a few always at home for just incase situations.

Why Jackfruit

Okay the below information is everywhere on the internet, but because you are on my page, I will go ahead and add the benefits of jackfruit:

5 benefits of Jackfruit you need to know.

  1. The high fibre content is good in helping to keep the digestive system healthy.
  2. High content of various nutrients helps to keep your body healthy. These nutrients can be Vitamins to essential antioxidants.
  3. The fruit is a good source of calories. It does not contain saturated fats and no cholesterol which makes it a great energy Boosteroster.
  4. If you are anaemic then this is the fruit for you.
  5. glowing skin, good eyesight, and a healthy heart add to the fruit’s benefits. And also great for lactating mothers.

Now do I need to give you more reasons why you should go and open that can of jackfruit lying in your shelf for months. Make this curry and serve it with some really fresh steamed basmati rice. It is the perfect combination for this kind of a cold weather.

Chopping the vegetable, good luck to you!

If you having access to the vegetable then you are LUCKY! but now lies a lot of work ahead of you. If you want to learn how to chop this vegetable, you can watch this video – https://www.youtube.com/watch?v=UsBB–rrPtY or anything else available on the Internet.

Recipe

Before talking more about it, let me present to you my recipe:

Print Recipe
Sri Lankan Young Jackfruit Curry Yum
Cuisine Sri Lankan
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Cuisine Sri Lankan
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. The 1st step for those having access to the jackfruit in cans is very easy. As all you need to do is drain the content. But if you find the fresh ones, you need to be prepared and super skilled in chopping them. I am going to make it easy in this recipe and not talk about the chopping process at all. (so no unnecessary scares)
  2. Using a clay pot to make this dish will be perfect, if not a regular iron skillet or Dutch pot is fine as well. Once the pot is hot enough, add the oil and start tempering mustard seeds, curry leaves and green chilli on medium flame.
  3. Follow it up with the sliced onion and garlic and saute them till it is golden brown in color. If you are using the fresh jackfruit, while this is happening, cook it in a pressure cooker with a pinch of salt for 15-20 mins. We would be avoiding this step as we are using the canned one.
  4. Add all the ground spices - turmeric, curry powder, ground black pepper, cinnamon stick, pandan leaf, tamarind paste and saute on a low heat for 10 mins
  5. Now go ahead and add the drained jackfruit and give it a good mix with soft hands. Not too hard and quick. Add a cup of water and bring it to a boil. Add some salt and the coconut milk and give it a good stir and let it simmer on medium flame for next 10 mins. Keep checking occasionally.
  6. Serve while still warm with steamed rice and other curry dishes.
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