Prepare the jackfruit by peeling and cutting it into pieces. Set aside.

To make the Pol Sambol, combine all sambol ingredients in a mixer grinder and blend to a coarse paste. Set aside.

Prepare the Sri Lankan Spice powder: Place a pan on medium heat and roast all spices for a couple of minutes until fragrant.

Transfer the roasted spices to a mixer grinder and blend into a smooth powder.

In a pressure cooker, heat oil over medium heat. Add ginger, garlic, and onions and sauté until the onions caramelize and lightly brown.

Stir in curry leaves, the spice powder, the pol sambol, jackfruit, salt, and 2-1/2 to 3 cups of water.

Pressure cook for 4 to 5 whistles and turn off the heat.

Allow the pressure to release naturally.

Once the pressure has released, open the cooker and taste the curry.

Adjust the salt and seasonings to your taste.

Transfer the Ambul Polos Curry to a serving bowl and serve hot.

Serve with Steamed Rice and Carrot Poriyal.