Polos Curry
Polos Curry is a deeply spiced Sri Lankan jackfruit curry with tender pieces of young jackfruit simmered in coconut milk until richly coated and fragrant. The finished dish is savory, gently fiery, and aromatic with curry leaves, pandan, and roasted spices, making it exceptionally satisfying despite being fully vegetarian.
Ingredients
Jackfruit curry base
- 400 gyoung green jackfruit, drained and cut into 3 cm chunks
- 1 tbspcoconut oil
- 120 gred onion, finely sliced
- 4garlic cloves, minced
- 15 gfresh ginger, minced
- 2green chilies, slit lengthwise
- 12 leavescurry leaves
- 1 leafpandan leaf, tied in a knot
- 1 tspground turmeric
- 2 tspSri Lankan roasted curry powder
- 1/2 tspchili powder
- 1/4 tspblack pepper, freshly ground
- 1 tspfine salt
- 250 mlthick coconut milk
- 180 mlwater
Finishing
- 1 tsplime juice
Instructions
- 1
Prepare all ingredients first: drain the young jackfruit well, cut it into bite-size chunks if needed, finely slice the onion, mince the garlic and ginger, and slit the green chilies. Keeping the aromatics ready is important because the curry cooks quickly once the tempering starts.
- 2
Heat the coconut oil in a medium saucepan or deep sauté pan over medium heat. Add the onion and cook for 4-5 minutes until softened and lightly golden at the edges. Stir in the garlic, ginger, green chilies, curry leaves, and pandan leaf; cook for 1 minute until fragrant, taking care not to burn the garlic.
- 3
Lower the heat and add the turmeric, roasted curry powder, chili powder, black pepper, and salt. Stir for 15-20 seconds just to bloom the spices in the oil; this deepens flavor, but do not let the spices scorch.
- 4
Add the jackfruit and toss well so the pieces are coated in the onion-spice mixture. Fry for 2-3 minutes, pressing a few pieces lightly with the spoon so they absorb the seasoning without turning mushy.
- 5
Pour in the coconut milk and water, then bring the curry to a gentle simmer. Reduce the heat to low, cover partially, and cook for 18-20 minutes, stirring once or twice, until the jackfruit is tender and the sauce has thickened enough to cling to the pieces. If it reduces too fast, add a splash of water.
- 6
Uncover and simmer for 2-3 minutes more to reach a rich, spoon-coating consistency. The oil may begin to separate slightly at the edges, which is a good sign the curry is properly cooked.
- 7
Turn off the heat, remove the pandan leaf, and stir in the lime juice to brighten the richness. Let the curry rest for 3 minutes before serving so the flavors settle.
- 8
Serve hot with rice, roti, or string hoppers. Spoon plenty of sauce over the jackfruit for the best texture and flavor.
Nutrition per serving
Notes
- •If you cannot find fresh young jackfruit, canned young green jackfruit in brine works very well; rinse lightly if it tastes overly salty before draining.
- •Sri Lankan roasted curry powder gives the dish its characteristic depth. If using a regular curry powder, toast it briefly in a dry pan first for a more rounded flavor.
- •For a thicker, darker curry, simmer uncovered a few extra minutes; for a looser curry to eat with rice, add 30-50 ml more water.
- •This curry pairs especially well with samba rice, coconut sambol, dhal, or pol roti.
Background
Polos curry is a beloved Sri Lankan preparation made with young green jackfruit, prized for its ability to absorb spices and develop a rich, meaty texture. Jackfruit has long been an important ingredient in Sri Lankan home cooking, especially in vegetarian and everyday rice-and-curry meals. The use of curry leaves, coconut milk, and roasted spice blends reflects the island's distinctive culinary identity.
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