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A traditional Sri Lankan curry dish that almost everyone in Sri Lanka likes is Polos ambula or polos curry. When you add three or five spices and make it a bit spicy, the taste is indescribable. Our grandmothers cook polos curry in a good black colour. It gives pleasure not only to the tongue but also to the eye. See how you can make Polos ambula or polos curry at home.
Materials needed:
- 01 small-size polos fruit
- 150ml of condensed coconut milk
- 1 ½ tablespoons of chilli powder
- ½ teaspoon of turmeric powder
- Pepper 01 teaspoon
- 01 tablespoon of roasted Curry powder
- 01 teaspoon of ginger
- 01 teaspoon of Mustard seeds
- 01 teaspoon of garlic
- 5 red onions
- Curry leaves (as needed)
- 02 green chillies
- 01 Pandan Leaves (Rampe)
- Salt to taste
- Garcinia (Goraka) 01 small piece
Method
- Clean and wash the polos and cut them into squares.
- Put some salt powder in a quantity of water and add the pieces of polos and boil it.
- Put a few pieces of Garcinia (Goraka) in boiling hot water and let it steep for 20 minutes. Grind it into a paste.
- Finely grind ginger, garlic and pepper and add to the above goraka mixture.
- Heat some oil and add mustard seeds to it and add salt when it splutters. Leave it for a while spooning.
- Add curry leaves, Pandan Leaves (Rampe), and green chillies to this. Then add the Garcinia (Goraka) mixture we made above and saute for a minute.
- To this, add turmeric powder, chilli powder, and roasted curry powder.
- Add the boiled polos pieces with a little water to the above mixture. Stir well for about 5 minutes.
- Add coconut milk and cook on low flame for about twenty minutes.
- Making the Polos ambula or polos curry in a clay pot increases the taste. And you can keep it for about three days.
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