🌿🍛 How to Make Sri Lankan Polos Curry (Young Jackfruit Curry)
✨ Ingredients (for 4–5 servings)
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500g young jackfruit (polos, cut into cubes)
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1 medium onion (sliced)
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3 cloves garlic (crushed)
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1 inch ginger (grated)
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1 sprig curry leaves
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2 green chilies (sliced)
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1 tsp turmeric powder
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1 tsp chili powder
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1 tsp roasted curry powder
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½ tsp fenugreek seeds
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2 cardamoms, 2 cloves, 1 cinnamon stick
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1 tbsp tamarind juice (or 2–3 goraka pieces)
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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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2 tbsp coconut oil
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Salt, to taste
🥘 Step-by-Step Method
1. Prepare the Jackfruit
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Peel and cut young jackfruit into cubes.
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Wash well and boil in salted water for 15–20 mins until slightly tender. Drain.
2. Start the Curry Base
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Heat coconut oil in a clay pot or heavy-bottom pan.
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Add onions, garlic, ginger, curry leaves, green chilies, and whole spices (cardamom, clove, cinnamon).
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Sauté until fragrant and onions turn golden.
3. Add the Jackfruit & Spices
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Add the boiled jackfruit pieces.
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Mix in turmeric, chili powder, roasted curry powder, and fenugreek seeds.
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Stir well to coat jackfruit with spices.
4. Cook in Coconut Milk
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Add thin coconut milk (or water) + tamarind juice.
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Cover and simmer on low heat for 20–25 minutes until jackfruit is tender and flavors absorbed.
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Add thick coconut milk, simmer gently for another 5 minutes (do not boil vigorously after adding thick coconut milk).
5. Finish & Serve
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The curry should be creamy, aromatic, and slightly tangy.
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Serve hot with steamed rice, dhal curry, and pol sambol for a complete Sri Lankan meal.
🌟 Fun Fact for Your Blog
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Polos curry is considered a “vegetarian meat curry” because the young jackfruit’s fibrous texture mimics meat.
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It’s also a popular dish during Buddhist Poya days, when many Sri Lankans avoid eating meat.