Sri Lankan Polos Curry Recipe – Authentic Young Jackfruit Curry Guide
Polos Curry is a traditional Sri Lankan dish made with tender young jackfruit cooked in roasted spices and coconut milk. This rich, flavorful, and aromatic curry is a popular vegetarian dish, perfect to serve with rice and other Sri Lankan curries.
Ingredients
500 g young jackfruit (polos), cleaned and cut into pieces
1 large onion, sliced
2 green chilies, slit
1 tbsp ginger-garlic paste
1 sprig curry leaves
1 small cinnamon stick
2 cardamom pods
3 cloves
1½ tbsp Sri Lankan roasted curry powder
½ tsp turmeric powder
1 tsp chili powder
1 tsp black pepper powder
1 cup thick coconut milk
1 cup thin coconut milk (or water)
2 tbsp coconut oil
1 tsp mustard seeds
1 tsp salt (adjust to taste)
1 tbsp tamarind juice (optional)
1 large onion, sliced
2 green chilies, slit
1 tbsp ginger-garlic paste
1 sprig curry leaves
1 small cinnamon stick
2 cardamom pods
3 cloves
1½ tbsp Sri Lankan roasted curry powder
½ tsp turmeric powder
1 tsp chili powder
1 tsp black pepper powder
1 cup thick coconut milk
1 cup thin coconut milk (or water)
2 tbsp coconut oil
1 tsp mustard seeds
1 tsp salt (adjust to taste)
1 tbsp tamarind juice (optional)
Method
Heat coconut oil in a pot over medium heat.
Add mustard seeds, cinnamon, cardamom, cloves, and curry leaves. Fry until fragrant.
Add sliced onions and green chilies. Cook until onions become soft.
Add ginger-garlic paste and cook until the raw smell disappears.
Add roasted curry powder, turmeric powder, chili powder, black pepper, and salt. Mix well.
Add the polos (young jackfruit) pieces and mix well with the spices.
Pour thin coconut milk or water and cook covered on medium heat until polos becomes soft.
Add tamarind juice if using and mix well.
Pour thick coconut milk and cook on low heat until the curry thickens.
Cook until oil separates slightly and the curry becomes rich and dark.
Remove from heat and serve hot with rice.
Add mustard seeds, cinnamon, cardamom, cloves, and curry leaves. Fry until fragrant.
Add sliced onions and green chilies. Cook until onions become soft.
Add ginger-garlic paste and cook until the raw smell disappears.
Add roasted curry powder, turmeric powder, chili powder, black pepper, and salt. Mix well.
Add the polos (young jackfruit) pieces and mix well with the spices.
Pour thin coconut milk or water and cook covered on medium heat until polos becomes soft.
Add tamarind juice if using and mix well.
Pour thick coconut milk and cook on low heat until the curry thickens.
Cook until oil separates slightly and the curry becomes rich and dark.
Remove from heat and serve hot with rice.
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