Sri Lankan Jackfruit Curry (Polos Curry) Traditional Recipe – Authentic Sri Lankan Polos Curry with Coconut Milk
Polos Curry is a famous traditional Sri Lankan dish made from young jackfruit. It has a rich spicy flavor and is usually cooked in a clay pot with coconut milk and roasted curry spices. It is commonly served with rice.
Ingredients
500 g Young Jackfruit (Polos)
1 cup Thin Coconut Milk
1 cup Thick Coconut Milk
1 medium Onion (sliced)
3 cloves Garlic (crushed)
1 inch Ginger (crushed)
2 Green Chilies (split)
1 sprig Curry Leaves
1 small piece Pandan Leaf (Rampe)
1 small Cinnamon Stick
2 tbsp Roasted Curry Powder
1 tsp Turmeric Powder
1 tbsp Chili Powder
1 tsp Black Pepper Powder
1 tbsp Tamarind Juice or Goraka
2 tbsp Coconut Oil
Salt to taste
1 cup Thin Coconut Milk
1 cup Thick Coconut Milk
1 medium Onion (sliced)
3 cloves Garlic (crushed)
1 inch Ginger (crushed)
2 Green Chilies (split)
1 sprig Curry Leaves
1 small piece Pandan Leaf (Rampe)
1 small Cinnamon Stick
2 tbsp Roasted Curry Powder
1 tsp Turmeric Powder
1 tbsp Chili Powder
1 tsp Black Pepper Powder
1 tbsp Tamarind Juice or Goraka
2 tbsp Coconut Oil
Salt to taste
Method
Prepare the Jackfruit
Peel the young jackfruit and cut it into medium-sized cubes. Wash the pieces well in water to remove the sticky sap.
Pre-cook the Jackfruit
Place the jackfruit pieces in a cooking pot. Add thin coconut milk, turmeric powder, and a little salt. Cook for about 10–15 minutes until the jackfruit becomes slightly soft.
Add the Aromatics
Add sliced onion, crushed garlic, crushed ginger, green chilies, curry leaves, pandan leaf (rampe), and the cinnamon stick into the pot.
Season the Curry
Add roasted curry powder, chili powder, and black pepper powder. Mix everything gently so the jackfruit pieces are coated with the spices.
Add Sour Flavor
Pour in tamarind juice or add soaked goraka to give the curry its traditional sour taste.
Simmer the Curry
Let the curry cook on medium heat for about 15 minutes until the gravy thickens and the jackfruit absorbs the spices.
Add Thick Coconut Milk
Pour in the thick coconut milk and stir gently. Reduce the heat and simmer for another 5 minutes.
Finish with Coconut Oil
Add coconut oil at the end and gently mix. This gives the curry a rich traditional Sri Lankan flavor.
Serve Hot
Serve the jackfruit curry hot with steamed rice, sambol, and dhal curry for a classic Sri Lankan meal.
Peel the young jackfruit and cut it into medium-sized cubes. Wash the pieces well in water to remove the sticky sap.
Pre-cook the Jackfruit
Place the jackfruit pieces in a cooking pot. Add thin coconut milk, turmeric powder, and a little salt. Cook for about 10–15 minutes until the jackfruit becomes slightly soft.
Add the Aromatics
Add sliced onion, crushed garlic, crushed ginger, green chilies, curry leaves, pandan leaf (rampe), and the cinnamon stick into the pot.
Season the Curry
Add roasted curry powder, chili powder, and black pepper powder. Mix everything gently so the jackfruit pieces are coated with the spices.
Add Sour Flavor
Pour in tamarind juice or add soaked goraka to give the curry its traditional sour taste.
Simmer the Curry
Let the curry cook on medium heat for about 15 minutes until the gravy thickens and the jackfruit absorbs the spices.
Add Thick Coconut Milk
Pour in the thick coconut milk and stir gently. Reduce the heat and simmer for another 5 minutes.
Finish with Coconut Oil
Add coconut oil at the end and gently mix. This gives the curry a rich traditional Sri Lankan flavor.
Serve Hot
Serve the jackfruit curry hot with steamed rice, sambol, and dhal curry for a classic Sri Lankan meal.
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