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
- Young Jackfruit (Polos)500g
- Garcinia Cambogia (Goraka)2–3 pieces
- Turmeric Powder½ tsp
- 1 tsp (to taste)1 tsp (to taste)
- Red Onions / Shallots1 small onion (sliced)
- Garlic4–5 cloves (minced)
- Ginger1 inch piece (minced)
- Green Chilies2–3 (split lengthways)
- Curry Leaves (Karapincha)1–2 sprigs
- Pandan Leaf (Rampa)2-inch piece
- Cinnamon Stick1 inch piece
- Lemongrass (Sera)1 stalk (bruised, optional)
- Fenugreek Seeds½ tsp
- Mustard Seeds½ tsp
- Sri Lankan Roasted Curry Powder2 tbsp
- Chili Powder1 tbsp
- Unroasted Curry Powder½ tsp
- Thin Coconut Milk (Miti Kiri)2 cups
- Thick Coconut Milk (Kathi Kiri)1 cup
- Coconut Oil2 tbsp
Taste as you go. Traditional Hela cuisine balances heat, salt, and acidity by feel — trust your senses.
Method
1. Prep and Par-Boil the Jackfruit: Essential for removing bitterness and softening fibers. If using fresh young jackfruit, oil your hands and knife before cutting to handle latex sap. Cut into bite-sized chunks. Boil the jackfruit pieces in water with ½ tsp turmeric, a pinch of salt, and the goraka paste for 15–20 minutes until tender but firm. Drain and set aside. (If using canned jackfruit, rinse thoroughly before boiling for 10 minutes).
2. Temper the Aromatics: Heat 2 tbsp coconut oil in a heavy-bottomed pot or traditional clay pot (hattikade) over medium heat. Add mustard seeds and fenugreek seeds; let them crackle. Add sliced onions, garlic, ginger, green chilies, curry leaves, pandan leaf, cinnamon, and lemongrass. Sauté until onions turn light golden brown and fragrant.
3. Toast the Spices: Reduce heat to low. Add the roasted curry powder, chili powder, and unroasted curry powder directly into the oil and aromatics. Stir continuously for 30–45 seconds until deeply fragrant, taking care not to burn the spices.
4. Simmer in Thin Coconut Milk: Add the pre-boiled jackfruit pieces into the pot and toss well so every piece is coated in the spice paste. Pour in 2 cups of thin coconut milk and stir well. Bring to a boil, then reduce heat to low, cover with a lid, and let it simmer for 30–40 minutes until the jackfruit turns tender and absorbs the dark gravy.
5. Finish with Thick Coconut Milk: Uncover the pot and pour in 1 cup of thick coconut milk. Stir gently and allow the curry to simmer on low heat without covering for another 10–15 minutes until the gravy thickens to a rich, dark brown reduction and oil slightly separates on top. Season with additional salt if needed.
Tips for Authenticity
Use Clay Pot Cooking: Preparing Polos Curry in a clay pot (eti hattiya) and allowing it to sit overnight deepens the rich flavor and dark color.
Roast Level: The key to traditional dark Polos curry is using high-quality dark-roasted Sri Lankan curry powder.
Resting Time: Polos tastes even better the next day after the spices fully penetrate the jackfruit fibers!