Tender chunks of young green jackfruit simmered in a rich, roasted spice and coconut milk curry, a beloved vegetarian Sri Lankan main.
Sri Lankan Polos Curry is a real, traditional Sri Lankan dish, known as Green Jackfruit Curry. Tender chunks of young green jackfruit simmered in a rich, roasted spice and coconut milk curry, a beloved vegetarian Sri Lankan main.\n\nPolos curry uses young, unripe jackfruit, prized in Sri Lankan cuisine for its meaty, fibrous texture that absorbs curry flavors exceptionally well, making it a popular vegetarian alternative to meat curries.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Sri Lankan home cooking, not a generic stand-in for a search term.
Serves 6
If using canned jackfruit in brine, rinse and drain well; if fresh, boil the chunks in water for 15 minutes until tender, then drain.
Heat oil in a pot and cook onion, garlic and ginger until softened, about 8 minutes.
Stir in roasted curry powder, chili powder, turmeric, curry leaves and cinnamon stick, cooking for 1 minute.
Add the prepared jackfruit chunks and water, tossing to coat in the spices.
Cover and simmer for 20 minutes, then add coconut milk and continue simmering uncovered for another 15 minutes until the sauce thickens and clings to the jackfruit.
Season with salt, remove the cinnamon stick, and serve hot with rice.
Rinse canned jackfruit in brine thoroughly to remove excess saltiness before cooking.
Simmer long enough for the jackfruit to become truly tender and absorb the curry's flavor — undercooked jackfruit stays tough and fibrous in an unpleasant way.
Let the sauce reduce properly at the end for the classic thick, clinging curry consistency.
Add a spoonful of tamarind paste for extra tang.
Use young jackfruit in water instead of brine if available, for a milder base flavor.
Some households add potato chunks alongside the jackfruit for a heartier dish.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Polos curry uses young, unripe jackfruit, prized in Sri Lankan cuisine for its meaty, fibrous texture that absorbs curry flavors exceptionally well, making it a popular vegetarian alternative to meat curries.
Asian grocery stores commonly carry it canned in brine or water; fresh young jackfruit can sometimes be found at South Asian markets, though it requires more prep to clean and cut.
It needs more simmering time — young jackfruit takes a while to become fully tender and absorb the curry flavors properly.
Yes, jackfruit's fibrous, meaty texture makes it a popular vegetarian and vegan substitute in curries, absorbing spices remarkably well.
Per serving (300g / 10.6 oz) · 6 servings total
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