Artocarpus heterophyllus (Jack Fruit)

Kos (Jack fruit) is an all time favorite Sri Lankan dish. These days I use dehydrated and well packed jack fruit to make this curry. Obviously you need to re-hydrate jack fruit before preparing.

• Ingredients
  ½ a packet or 2 cups of Jack fruit
  1 small onion, finely chopped
  2 sliced green chillies
  1 tablespoon of Maldive fish
  1 ½ cups of coconut milk
  1 tsp mustard seeds (This is one of the most important ingredients and contributes a lot to the flavor)
  4 curry leaves
  1/4 tablespoon of Turmeric powder
  ½ tablespoon curry powder
  ½ tablespoon chili powder
  1 tablespoon of Oil
  salt to taste

If you are using pre prepared Jackfruit, you can skip the deseeding and slicing.
Mix the Jackfruit, and all the other ingredients, except the mustard and the coconut milk in a pan.
Add a cup of water. Cook in medium heat for 20 minutes until the jackfruit is tender. Water should have evaporated by this time.

Add the coconut milk, cook for 10 minutes while stirring gently.
Heat oil in a large pan. Add mustard seeds, and fry for a few seconds until they pop.
Add the above cooked kos mixture to this and mix throughly.
Now you can serve this delicious kos curry with a nice bowl of steamed rice.