Kehel Muwa Seeni Sambol

 

INGREDIENT

One large Kehel Muwa (Banana Flower)
Two table spoons of crushed red chillie
3 Cardamoms
3 Cloves
Tiny pieces of lemon grass
3 table spoonfuls of Maldive fish crushed
Salt to taste
Pinch of saffron powder,
One teaspoonful of roasted curry powder
One teaspoonful of sugar

 

METHOD

Kiri Kos (White Jackfruit Curry)

There are a lot of ways of cooking Jack-fruit and this is one
of my all time favourites.

Server 6-8
INGREDIENT
3 cups of Jack-fruit
1 medium onion, finely chopped
2 green chillies
1 tsp maldivian fish(optional)
2 cups coconut milk
1 tsp mustrad seed
4-5 curry leaves
1/2 tsp turmaric powder
1 tsp curry powder
1 tsp chillie powder
salt to taste

METHOD
Clean and deseed the the Jack-fruit. Cut the Jack-fruit into thin long stripes. Clean the seeds and cut them into two.
Mix the Jack-fruit, the seeds and all the other ingredients except the mustrad and the coconut milk in a pan. Add a cup of
water to it and stir. Put the pan on a medium flame cover and cook until the jack-fruit is well done.
Grind the mustrad seed and stir it to the Coconut milk. Add this
to the pan and bring to a boil, stiring frequently.
Serve hot.

Mock Kiri Kos (Jackfruit Curry)

INGREDIENT

2 lb White Cabbage
1/10 teaspoon of turmeric (Kaha)
1 teaspoon of Salt
1 teaspoon full of Maldivefish grounded
1/2 teaspoon of fenugreek (uluhal)
1 Onion - sliced
1 inch piece of cinnamon stick
3 Green chillies - sliced
1/2 teaspoon of Black pepper powder
4 Table spoons of Mashed potato powder
Karapincha, Rampe optional
3/4 Cup of water
1 Cup of milk

 

METHOD

Koseta Beduma

INGREDIENT

1/2Kg. Half boiled Jackseeds
Pinch of tumeric
1 dessertspoon of vegetable curry powder
2 teaspoons of raw chillie powder
1 or 2 teaspoons of crushed chillies [optional]
salt
medium size onion
2 sprigs of curry leaves
2 dessertspoons of oil

 

METHOD

Polos Ambula (Green Jackfruit)

 

This can be served with white rice.

 

INGREDIENT

1 can of polos, drained
1 large tomato
1-2 green chillies,
1 tbsp Maldivefish (optional)
2 tbsp cut red onions
1/2 tsp turmeric
1 tbsp curry powder,
1 tsp goraka paste
1 clove of garlic
rampe/karapincha
3 cups thick coconut milk
Salt to taste

 

METHOD

Polos Curry (Green Jackfruit)

 

Polos is one of my favorite dishes. But for Sri Lankans living abroad, it is hard to come by. There canned Jack fruit products available in most countries. This recipe is uses these cans.

INGREDIENT

3 cans of Young Green Jack fruit
1 onion, chopped
1-2 green chillies
2 tsp garlic, chopped
2 tsp ginger, chopped
1 sprig of curry leaves (optional)
1-2 tsp chillie powder
1 tsp turmeric powder
2-3 tsp curry powder
3-4 cardamoms
3-4 cloves
1 inch piece of cinnamo
2-3 pieces of goraka
1 can of coconut milk
salt to taste

 

METHOD

Fry the onions, green chillies, ginger, garlic and curry leaves in about 1 tbsp of oil, till golden brown. Next add all the spices, fry for a minute for so till fragrant.
Now add the rest of ingredients, except coconut milk, stir to coat. Add salt.
* Transfer the mixture to a slow cooker, add coconut milk. Stir and cook on low heat for at least 6 hours. The curry would turn a dark brown color when done. (I usually let it cook over night)
Serve hot.
* You can cook this also in a pressure cooker. Cook for about 20-25 minutes at steady pressure (Since cooking times, vary depending on the type of cooker you have, use your judgment here)
** If you want to cook on the stove, cook under low heat in a heavy bottom pan.

Mock Polos Mellun

 

INGREDIENT

1 Head of Cauliflower florets
1 teaspoon of Salt
1 teaspoon full of Maldivefish grounded
1 Onion - sliced
1 inch peice of cinnamon s,tick
3 Green chillies - sliced
1/2 Cup of water
5 Cloves of Ciarlic
2 Slices of green ginger
3 Green Chillies
1 Teaspoon of Black Pepper ) Grind all these ingredients
1/8 Teaspoon of Saffron (Kaha kudu) ) togerther well before adding
1 Teaspoon of chillie powder ) the coconut. then grind again
2 Teaspoons of Mustard seeds ) very slightly and add to the
1 Teaspoon of white cummin seeds (suduru) ) curry and mix well.
1/2 Teaspoon of Fennel seeds (iduru) )
3 Tablespoons of Scrapped Coconut )
 (Fresh OR Dessicated )

TO Temper: 2 tablespoon of oil, sliced onions, 1/4 teaspoon of Mustard seeds,
1/4 teaspoon of White cummin seeds, 1 teaspoon of Maldivefish and 3 Red
chilies broken into 2, and fry until golden brown and then add the cauliflower
curry and stir well add salt to taste and serve.

 

METHOD