Sri Lankan Polos Curry Recipe (Young Jackfruit Curry)

 

Ingredients:

For the Jackfruit:

• Young jackfruit (polos) - 500g (peeled and cut into bite-sized cubes)
• Turmeric powder - ½ tsp
• Salt - 1 tsp
• Water - as needed (for boiling)

For the Curry:

• Coconut milk - 1 cup (thick) + 1 cup (thin)
• Onion - 1 medium, sliced
• Garlic - 3 cloves, minced
• Ginger - 1 tsp, minced
• Green chilies - 2, sliced
• Tomato - 1 medium, diced
• Curry leaves - 1 sprig
• Pandan leaf (rampe) - 1 small piece (optional)
• Cinnamon stick - 1 small piece
• Mustard seeds - ½ tsp
• Fenugreek seeds - ½ tsp
• Chili powder - 1 tsp (adjust to taste)
• Curry powder - 1½ tsp
• Coriander powder - 1 tsp
• Roasted curry powder - 1 tsp (adds depth to the flavor)
• Salt - to taste
• Oil (coconut oil preferred) - 2 tbsp

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Instructions:

1. Prepare the jackfruit:

   • Boil the jackfruit cubes with turmeric powder, salt, and enough water to cover. Cook until tender (about 15–20 minutes).
   • Drain and set aside.

2. Prepare the tempering:

   • Heat oil in a large pot or pan over medium heat.
   • Add mustard seeds and let them splutter.
   • Add fenugreek seeds, cinnamon stick, curry leaves, and pandan leaf. Sauté for 1 minute.
   • Add sliced onions, garlic, ginger, and green chilies. Sauté until the onions are soft and golden.

3. Add spices and tomato:

   • Add chili powder, curry powder, coriander powder, and roasted curry powder. Mix well and sauté for 1–2 minutes until fragrant.
   • Add the diced tomato and cook until it softens and forms a paste.

4. Add the jackfruit:

   • Add the boiled jackfruit to the pot and stir to coat with the spice mixture.

5. Add coconut milk:

   • Pour in the thin coconut milk and simmer on medium-low heat for 10–15 minutes, allowing the flavors to infuse into the jackfruit.
   • Add salt to taste.

6. Finish with thick coconut milk:

   • Add the thick coconut milk and simmer for another 5–7 minutes on low heat. Avoid boiling to prevent the coconut milk from curdling.

7. Serve:

   • Remove from heat and let it rest for a few minutes. Serve hot with steamed rice, pol roti, or string hoppers.

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Tips:

• For a smoky flavor, add a piece of dried goraka (Sri Lankan tamarind) or a small squeeze of lime juice at the end.
• You can prepare the jackfruit in advance and refrigerate it for quicker cooking.

Enjoy your authentic Sri Lankan polos curry! 🌴✨