Slow-cooked to perfection. This Sri Lankan young jackfruit curry aka Polos curry is so full of flavor and the pieces are so tender. A must-try Sri Lankan dish.
Turn on the saute function in your instant pot/multicooker. Add coconut oil. Also add Sri Lankan unroasted curry powder, chili powder, and about 1/2 tsp of salt. Toast the spices in oil for about 10 seconds until they become fragrant and a little darker in color.
If the spices start to stick to the bottom, turn off the instant pot. The residual heat is enough for the rest of the ingredients. Add curry leaves, pandan leaves, garlic, ginger, onion, Goraka/Garcinia, cinnamon, coconut slices, Maldive fish flakes and saute until onions become soft.
Then add your young jackfruit pieces. Mix well with the spices.
Add coconut milk*. Taste the curry and add salt if it needs any. (I add about 1/4 tsp salt, totaling roughly about 3/4 tsp salt for one can of young jackfruit).
Seal the pot. Slow-cook for 12 hours on low temp.
While the curry is cooking, dry roast the grated coconut in a pan until they become dark brown.
In a mortar and pestle or in a spice grinder or blender, grind the roasted coconut until they become a rough powder.
When the time is up, turn off and quick release if you're using an instant pot. This is how the curry looks like after being slow-cooked for 12 hours on low.
Add toasted coconut to the curry. Mix gently without breaking the pieces.
Turn on the slow cooker mode again and set the temp to low. Cook the curry uncovered with the lid for about 20 - 30 mins more. Until the curry gets thicker. Make sure to gently move the pieces from time to time with a spatula. This would stop the bottom of the jackfruit pieces from roasting or sticking to the pot. Optional step: add a few broken curry leaves for the aroma.
Turn off the instant pot when you get the desired thickness of the curry. The curry would be even thicker as it cools down. This curry can last about 5 days in the fridge.