Sri Lankan
Polos Curry
A deeply spiced Sri Lankan young jackfruit curry simmered with coconut milk, goraka, curry leaves, and pandan until tender. The gravy is thick, earthy, and gently sour, just right with warm rice.
Watch it madeCONGRESS NEWS 2025 · 7:39
Ingredients
- Young green jackfruit, cleaned and cut into chunks350g
- Red onion or shallots, thinly sliced1 small, divided
- Garlic cloves, crushed3
- Fresh ginger, grated1 tsp
- Green chili, slit1
- Curry leaves2 sprigs, divided
- Pandan leaf1 small piece
- Cinnamon stick1 small piece
- Goraka1 small piece
- Sri Lankan roasted curry powder1 1/2 tbsp
- Sri Lankan chili powder1 tsp
- Turmeric powder1/4 tsp
- Freshly ground black pepper1/2 tsp
- Fenugreek seeds1/4 tsp
- Maldive fish flakes1 tsp, optional
- Thin coconut milk1 cup
- Thick coconut milk1/2 cup
- Coconut oil1 tbsp
- Black mustard seeds1/2 tsp
- Dried red chili, broken1
- Salt3/4 tsp, or to taste
Method
- If using canned young jackfruit, drain, rinse well, soak in fresh water for 10 minutes, then squeeze dry; if using fresh polos, trim away the tough skin and hard core, then cut into chunky pieces.
- Place the jackfruit in a clay pot or heavy saucepan with two-thirds of the onion, garlic, ginger, green chili, 1 sprig curry leaves, pandan, cinnamon, goraka, roasted curry powder, chili powder, turmeric, black pepper, fenugreek seeds, Maldive fish if using, and salt.
- Toss and massage the spices into the jackfruit so the pieces are well coated.
- Pour in the thin coconut milk, bring to a gentle simmer, cover, and cook over low heat until the jackfruit is tender and the spices have darkened, about 35 to 40 minutes for fresh jackfruit or 20 to 25 minutes for canned.
- Add the thick coconut milk and simmer uncovered over low heat for 8 to 10 minutes, stirring gently, until the gravy thickens; do not let it boil hard.
- Taste and adjust salt, and remove the goraka if the curry is sour enough.
- Heat the coconut oil in a small pan, add the mustard seeds, and let them splutter.
- Add the remaining onion, remaining curry leaves, and dried red chili, then fry until the onion is golden at the edges.
- Pour the hot tempering over the curry, fold through gently, cover, and rest for 10 minutes before serving.
Common questions
Can I substitute fresh young jackfruit with canned jackfruit in Polos Curry?
Yes. Use canned young green jackfruit in brine or water, not ripe jackfruit in syrup. Drain, rinse well, soak 10 minutes, then squeeze dry. It cooks faster, so simmer until tender for about 20 to 25 minutes before adding thick coconut milk.
How long does Polos Curry take to cook, and how do I know the jackfruit is done?
Fresh jackfruit usually takes 35 to 40 minutes on low heat; canned usually takes 20 to 25 minutes. It’s done when the pieces are tender enough to cut easily with a spoon and the spice mixture has darkened.
What are the most common mistakes when making Polos Curry?
The biggest mistakes are using ripe jackfruit, boiling too hard, and adding thick coconut milk too early. Keep the simmer gentle, cook the jackfruit in thin coconut milk first, and stir carefully so the pieces don’t break.
How should I store leftover Polos Curry, and does it taste better the next day?
Store in an airtight container in the fridge for up to 3 days. It often tastes better the next day as the spices deepen. Reheat gently over low heat; add a splash of water or coconut milk if it looks too thick.
What should I serve with Polos Curry?
Serve it with steamed rice, string hoppers, roti, or paratha. It also works well with other Sri Lankan curries, sambols, or a simple cucumber salad to balance the rich coconut gravy and warming spices.