Polos curry

Step 1: If using fresh jackfruit, rub oil on your hands and knife, peel off the green spiky skin and cut the flesh, core and all, into 3 cm chunks. If using tinned, drain, rinse and cut any large pieces in half.

Step 2: Put 1 ¾ lb young green jackfruit in a pan with ½ tsp ground turmeric, ⅝ tsp salt and enough water to cover. Boil over a medium-high heat for 15 minutes (10 for tinned), until a skewer goes in easily. Drain well.

Step 3: Heat 3 tbsp coconut oil in a heavy pan over a medium heat. Add 1 tsp black mustard seeds and let them pop, then add 1 cinnamon stick, 3 green cardamom pods and 3 cloves for 20 seconds.

Step 4: Add 1 red onion, 6 garlic cloves, ⅔ oz fresh ginger, 15 fresh curry leaves and 1 pandan leaf (rampe) and fry for 6–7 minutes, stirring, until the onion is deep golden and the garlic smells sweet, not raw.

Step 5: Turn the heat down to low and stir in 2 tbsp Sri Lankan roasted curry powder (dark) and 1 ½ tsp chilli powder. Cook for 1 minute, stirring all the time, until the spices darken and smell toasty. Add a splash of water if they start to catch.

Step 6: Add the drained jackfruit and toss for 2–3 minutes so the spices coat every piece and the edges fry a little.

Step 7: Pour in 2 goraka (garcinia) pieces with its soaking water, ¾ cup coconut milk, 1 cup water and the rest of ⅝ tsp salt. Bring to a simmer, cover and cook over a low heat for 25 minutes, stirring now and then.

Step 8: Add the rest of ¾ cup coconut milk and cook uncovered for 8–10 minutes more, until the gravy is thick and dark brown, oil glistens on the surface and a piece of jackfruit breaks apart when pressed with a spoon. Fish out the goraka if you like.

Step 9: Rest for 10 minutes before serving with rice, parippu and pol sambol. Like most Sri Lankan curries it tastes even better the next day.