Sri Lankan Polos (tender green jackfruit) curry: slow-simmering goraka and roasted curry powder?

Polos curry uses immature green jackfruit before seeds develop hard coats and before starches convert to sugars. The fibrous fruit chunks are packed with sticky latex that requires hands to be coated in coconut oil during peeling. Simmering in an unglazed clay pot (Chatty) over low coconut-shell coals for at least three hours softens tough cellulose plant fibers. Dried Goraka (Garcinia cambogia) paste provides acidity that breaks down astringency, while dark-roasted black curry powder and rich second-press coconut milk penetrate the porous fruit matrix, giving it a texture and flavor profile remarkably similar to braised beef brisket.