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Kolamba's polos (jackfruit curry) Serves 4
Ingredients
• 2 tablespoons of oil
• ½ tsp black mustard seeds
• ½ tsp fenugreek seeds
• 1 finely chopped onion
• 2 cloves of 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
• X2 tins of drained young jackfruit
• 240ml coconut milk
• 1 tbsp lime juice
• 1 tsp sugar
• ¾ tbsp fine sea salt
• 2 tbsp ready-made crispy
fried onions
Method
1. Heat the oil over a medium
heat and fry the mustard and
fenugreek seeds for 1 minute until
popping.
2. Add the onion, garlic, chilli, curry
powder, cumin, coriander, chilli
powder, turmeric, cinnamon,
tomato, and curry leaves. Stir
continuously for 3-5 minutes
or until the tomato starts to
break down.
3. Tip in the jackfruit, coconut milk,
lime juice, sugar, salt and 120ml of
water. Bring to the boil, then turn
down the heat and cover.
4. Simmer for 1 hour or until the
jackfruit is very soft. Top the
curry with the crispy onions and
serve with rice.
Nutrition per serving: calories: 290;
fat 19.5g; carbs 24.1g; sugars 18.4g;
fibre 2g; protein 3.5g; salt 2.6g.
Recipe from Aushi Meewella cofounder
of Kolamba Sri Lankan
restaurant in London's Soho.
www.kolamba.co.uk
Recipe reproduced from
Olive magazine.