Kolamba's polos (young jackfruit curry)
Make a vegan Sri Lankan feast tonight, with a jackfruit curry recipe straight from the kitchen of Kolamba in London. You'll need plenty of fresh spices and a tin of green jackfruit
- 2 tbsp rapeseed oil
- ½ tsp black mustard seeds
- ½ tsp fenugreek seeds
- 1, finely chopped onion
- 2 cloves, finely chopped garlic
- 1, finely chopped green chilli
- 1 tsp mild curry powder
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp mild chilli powder
- 1 tsp ground turmeric
- 1 stick cinnamon
- 1 medium, chopped tomato
- 6-8 curry leaves
- 5cm piece pandan leaf(optional, see notes below)
- 500g tin, drained green jackfruit
- 240ml coconut milk
- 1 tbsp lime juice
- 1 tsp sugar (any will do)
- 3⁄4 tbsp fine sea salt
- 2 tbsp ready-made crispy fried onions
- cooked riceto serve
Nutrition: per serving
- kcal290low
- fat19.5g
- saturates9.2g
- carbs24.1g
- sugars18.4g
- fibre2g
- protein3.5g
- salt2.6g
Method
step 1
Heat the rapeseed oil over a medium heat and fry the mustard and fenugreek seeds for 1 minute until popping. Add the onion, garlic, chilli, curry powder, cumin, coriander, chilli powder, turmeric, cinnamon, tomato, curry leaves and pandan leaf, if using. Stir continuously for 3-5 minutes or until the tomato starts to break down.
step 2
Tip in the jackfruit, coconut milk, lime juice, sugar, salt and 120ml of water. Bring to a boil, put on a lid and gently simmer for 1 hour or until the jackfruit is very soft. Top the curry with the crispy onions and serve with rice.
