Polos Curry

Nutrition · per serving

Steps

1. 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.

   400 g young green jackfruit, drained and cut into 3 cm chunks120 g red onion, finely sliced4 garlic cloves, minced15 g fresh ginger, minced2 green chilies, slit lengthwise
2. 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.

   1 tbsp coconut oil120 g red onion, finely sliced4 garlic cloves, minced15 g fresh ginger, minced2 green chilies, slit lengthwise12 leaves curry leaves1 leaf pandan leaf, tied in a knot
3. 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.

   1 tsp ground turmeric2 tsp Sri Lankan roasted curry powder1/2 tsp chili powder1/4 tsp black pepper, freshly ground1 tsp fine salt
4. 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.

   400 g young green jackfruit, drained and cut into 3 cm chunks
5. 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.

   250 ml thick coconut milk180 ml water
6. 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. 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.

   1 tsp lime juice1 leaf pandan leaf, tied in a knot
8. 8

   Serve hot with rice, roti, or string hoppers. Spoon plenty of sauce over the jackfruit for the best texture and flavor.

Origin & History

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.