🥥🌿 How to Make Sri Lankan Kir Kos Curry (Mature Jackfruit Curry)
✨ Ingredients (for 4–5 servings)
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500g mature jackfruit (kos), cut into small chunks
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1 ½ cups thick coconut milk
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1 ½ cups thin coconut milk (or water)
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1 medium onion (sliced)
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3 cloves garlic (chopped)
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1 inch ginger (grated)
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2–3 green chilies (slit)
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1 sprig curry leaves
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½ tsp turmeric powder
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½ tsp fenugreek seeds
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1 small piece pandan leaf (optional, for fragrance)
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Salt, to taste
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2 tbsp coconut oil
🥘 Step-by-Step Method
1. Prepare the Jackfruit
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Peel and cut mature jackfruit into chunks (about 2–3 cm).
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Wash thoroughly and set aside.
2. Start the Curry Base
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Heat coconut oil in a clay pot or pan.
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Add onions, garlic, ginger, curry leaves, green chilies, and pandan leaf.
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Fry lightly until onions soften and aroma develops.
3. Add the Jackfruit & Spices
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Add jackfruit chunks to the pot.
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Sprinkle turmeric, fenugreek, and salt.
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Stir to coat evenly.
4. Cook in Coconut Milk
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Pour in thin coconut milk.
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Cover and simmer gently for 20–25 minutes, until jackfruit is soft and cooked.
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Add thick coconut milk and simmer another 5 minutes (don’t let it boil vigorously or it may curdle).
5. Finish & Serve
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The curry should be creamy, mild, and golden yellow.
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Serve with steamed rice, mallung (greens), dhal curry, and pol sambol for a classic Sri Lankan meal.
🌟 Fun Fact for Your Blog
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Kir Kos literally means “milk jackfruit” (kir = milk, kos = jackfruit), referring to the coconut milk it’s cooked in.
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Unlike the spicier Polos Curry, this dish is milder, creamier, and sweeter, showcasing the versatility of jackfruit in Sri Lankan cuisine.