Recipe Box The Spicy Polos Curry The tempered dhal curry is perfect for picnic rice packets. This dry, spicy dhal curry where coconut milk may be omitted does not get spoilt within hours.   Ingredients 500 g polos (tender jak) 1. 1 tbsp coriander seeds 2. 4 - 6 sun dried chili 3. 1 tsp fenugreek 4. 2 tsp black pepper 5. 1 large onion, chopped 6. 1 tsp mustard seeds 7. 4 – 5 garlic cloves 8. 5 – 6 green chili 9. 1 tsp turmeric powder 10. 2 – 3 pieces gamboges 11. 5 – 6 cloves, crushed 12. 10 cardamoms, bruised 13. 2” cinnamon 14. 6” pandan leaf 15. 5” lemon grass 16. 1 sprig curry leaves 17. 4 – 5 medium tomatoes, chopped 18. 7 cups thick coconut milk 19. salt Serves 6   Peel the polos and cut into roughly 2” x 2” squares. Cut off the thick rib on each square. Cut 3 or 4 lines on each square, taking care not to separate the piece. Repeat across. This allows the spices to bind with the polos. Put in a bowl of cold water to prevent discoloring Roast the coriander, sun-dried chili and fenugreek until fragrant and turns golden. Remove from heat and add pepper and grind to a fine powder Grind the mustard and the garlic to a smooth paste Put the polos into a large saucepan or ideally a claypot and add all the ingredients except for the coconut milk Mix well and allow to sit for 10 – 12 minutes Add the coconut milk and cook over a very low flame, stirring occasionally for 2 – 3 hours until milk has turned into a thick coating and the polos is well cooked.    Chef’s tip: Check for salt and spices several times as the polos cooks and adjust accordingly. Also turn the polos occasionally to prevent burning.