Kitchen Recipe Collection
Sri Lankan Jackfruit Curry (Polos Curry)
A thick, hearty Sri Lankan curry made with young green jackfruit (polos) cooked in a rich, spiced coconut milk gravy — a beloved vegan dish that perfectly mimics the texture of pulled meat.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- sri lankan
Ingredients
Scaled for 4 servings
- young green jackfruit
- coconut milk
- onion
- garlic
- ginger
- tomatoes
- roasted curry powder
- red chili powder
- turmeric
- curry leaves
- pandan leaf
- oil
- salt
Equipment
- Large pot or clay pot
- Knife
- Gloves (for handling raw jackfruit)
Instructions
- 1
Prepare Jackfruit
Oil your hands and knife before cutting — raw jackfruit releases a very sticky latex sap. Remove the skin and core. Cut the flesh into 2-inch cubes. Boil in salted water for 20 minutes until tender.
- 2
Marinate
Drain the boiled jackfruit. Toss with roasted curry powder, red chili powder, turmeric, and salt. Set aside.
- 3
Temper Aromatics
Heat oil in a pot. Add curry leaves, pandan leaf, and sliced onion. Sauté until golden. Add garlic and ginger and cook for 1 minute.
- 4
Cook Jackfruit
Add the marinated jackfruit pieces to the pot. Stir gently to coat in the aromatics and cook for 5 minutes.
- 5
Add Coconut Milk
Pour in coconut milk and add chopped tomatoes. Bring to a simmer and cook for 20–25 minutes until the jackfruit is very tender and the sauce is rich and thick.
- 6
Serve
Serve hot with red rice and a selection of sambols.
Cooking Tips
- Always oil your hands and all surfaces before cutting raw jackfruit — the latex sap is extremely sticky and difficult to remove without oil.
- Canned young green jackfruit is an excellent substitute that skips the messy preparation step.
- Polos curry always tastes better the next day as the jackfruit absorbs the spices more deeply.
Variations
- Dry Polos Curry: Reduce or eliminate coconut milk for a drier version.
- Coconut-Heavy: Use thick coconut milk for a richer, creamier gravy.
Chef's Notes & Storage
- Polos (young jackfruit) is considered the 'vegetarian meat' of Sri Lanka. It has a pulled meat texture that makes it deeply satisfying.
- Storage: Keeps in the fridge for up to 3 days and freezes well for up to 1 month.
Nutrition Estimate
230 calories · 5g protein · 40g carbs · 8g fat · 6g fiber per serving
