To cook a jak fruit curry is known by many,but the chemistry,in one’s own kitchen will

differ from another,so let me share with you my version of tender jak fruit curry .This dish

is a highlight in the Sri Lankan Culinary and it’s called ‘polos curry’.I have posted a kebab

recipe with the nutrient content .Here’s the link to it TENDER JACKFRUIT KEBAB

For tender jak fruit curry

INGREDIENTS

1 medium sized jak fruit (kathal/polos)

few small onions

2-3 green chillies

7-8 pips garlic

2-3 goraka (kodampuli/garcinia) or thick tamarind

1 tblsp chilli powder

1/4 cup gram dal

1 tsp peppercorns

1 tblsp whole coriander

1 tsp.cummin seeds

1/4 tsp fenugreek seeds

3-4 tblsp coconut

3-4 cups coconut milk

1 tsp.turmeric

salt to taste

1 tsp.garam masala powder.

curry leaves,rampe or pandan leaf.

1 tsp.mustard seeds

2-3 dry chillies

1 tsp.fenugreek seeds

1/2 tsp cummin seeds

1 tsp.saunf or aniseed (perumjeeragam)

1 tomato

2-3 tblsp.coconut oil

METHOD

First remove the outer peel of the fruit ,and cut into cubes.Wash and soak in coconut

milk,until you prepare the powder for  the curry.Dry roast the bold listed and powder.Set

aside.

Heat oil ,add the mustard seeds,dry chillies,fenugreek cummin seeds,saunf and curry

leaves.Next add the onions,garlic,tomato,turmeric,salt ,chilli powder goraka, the ground

powder, and the rest of the ingredients,and saute for 5-10 minutes on a low flame.

Add the jak fruit with the coconut milk and cook covered till its thick. Serve with rice or

any rotis.

Variation :You could fry the jak pieces ,and add to the curry.