Sri Lankan Jackfruit Curry (Polos Curry)

Ingredients

• 2 tablespoon coconut oil or any cooking oil
• 1/2 medium onion or shallots
• 2 - 3 garlic cloves minced or whole
• 1 inch piece of ginger minced
• 10 curry leaves you can use as little as 5 as well (or omit)
• 2 pandan leaves about 2 inches in length (substitute vanilla extract)
• 2 tablespoon Sri Lankan Roasted Curry Powder
• 1 teaspoon cayenne pepper adjust chili to your spice level
• 1/2 teaspoon ground turmeric
• 1 teaspoon black pepper use about 1/2 teaspoon if you prefer less spice
• 1 cinnamon stick about 4 inches
• 1 teaspoon tamarind concentrate or 1 tablespoon tamarind paste
• 1 1/4 teaspoon sea salt
• 1 teaspoon sugar from a measuring spoon, not a regular spoon
• 21-oz canned jackfruit from 2 cans, rinsed and drained
• Coconut pieces optional
• 1/4 cup water
• 1 1/4 cup coconut milk, avoid lite coconut milk
• Salt to taste