Sri Lankan Jackfruit Curry
Sri Lankan Jackfruit Curry, locally called Polos Curry or Polos Ambula is tender green (baby) jackfruit slow cooked in a rich coconut gravy. Its sourness comes from goraka or cambodge. If you’re looking for a traditional much loved polos curry for your rice and curry meal this is a must try.
What is Polos Curry?
Polos is the Sri Lankan name for young green jackfruit, and this curry is one of the most beloved dishes in Sri Lankan cooking. The jackfruit is cooked low and slow with whole spices, roasted curry powder, goraka, and coconut milk until it’s completely tender and coated in a deep, rich gravy.
Bath Gaha: The Jackfruit Tree We Grew Up With
Jackfruit Tree or “kos gaha” is found in South Asian and South East Asian countries. In Sri Lanka, it’s also called “bath gaha” as we use the fruit in all it’s forms.
The jackfruit is called “kos“, the young or baby jackfruit is called “polos” which is what we use in this curry. Young jackfruit has a fibrous texture making it a perfect meat substitute and is very popluar among vegans and vegetarians. We also make “mallum” with polos – a stir fried side dish which is one my favorites.
When the jackfruit ripens, it’s called “waraka” and has a sweet flesh and seeds and smells so heavenly. Growing up “waraka” is a favourite fruit and we would all pitch in to cut the massive jackfruit and pluck the sweet flesh off. The seeds or the “kos ata” would be boiled or fried and eaten as it is or added into curries. Or powdered and made into sweet treats or “aggala“.
Canned Jackfruit
I grew up eating polos curry made from scratch with fresh baby jackfruit. Here in Canada, fresh young jackfruit is almost impossible to find, so I’ve adapted the recipe to use canned jackfruit, which is widely available in most Asian grocery stores. It significantly cuts down on the cooking time too.
Since this curry is slow cooked for some time, start this first if you’re cooking a complete rice and curry meal.
Goraka Paste
Goraka paste is the souring agent used in this polos curry and used in most fish curries too. The paste that comes in a jar is easy to use.
You can find this in most Sri Lankan supermarkets. If using the seeds, use a couple. Start with 1 tsp paste and taste the curry half way through to check the sourness. Increase if needed.
If you can’t find goraka, use 1 tbsp tamarind concentrate. When working with tamarind from seeds, take a 2 tbsp-sized ball, soak it in a little warm water, squeeze it through your fingers, and use that liquid.
Ingredient Notes
*(Quantities in the recipe card below).
- Canned young green jackfruit: you’ll need 2 cans (around 500 g each). Once drained, you’ll have about 500-600 g to work with. No need to rinse, just drain well.
- Mustard seeds: these go into the hot oil first and pop before anything else.
- Rampe (pandan leaves): adds that warm, distinctly Sri Lankan aroma.
- Curry leaves: fresh or dried both work.
- Cinnamon stick, cloves, and cardamom: the classic whole spice trio in Sri Lankan curries.
- Onion: one small one, chopped.
- Garlic: 4 to 5 cloves, sliced or minced.
- Spices: Turmeric powder, Chilli powder, Black pepper powder along with Sri Lankan roasted curry powder.
- Goraka paste (cambodge): this is my preference. It’s what gives Sri Lankan jackfruit curry that distinctive sourness. You’ll find it at Sri Lankan or Asian grocery stores. I’ve added a photo above so you know what to look for.
- Full-fat coconut milk: I prefer the full fat coconut milk for the creamy texture and mouthfeel.
How to Make Sri Lankan Jackfruit Curry
*(Full instructions in the recipe card below).
- Temper the whole spices: Heat 1 tbsp coconut oil in a heavy-bottomed pot over medium heat. Add the mustard seeds, curry leaves, rampe, cinnamon, cloves, and cardamom. Let the mustard seeds splutter, that’s your cue to move on.
- Saute the aromatics Add the chopped onion and sliced garlic. Saute until they turn soft and translucent, about 3 to 4 minutes.
- Add the jackfruit and spices: Add the drained jackfruit and all the spice powders turmeric, chilli, black pepper, and curry powder. Stir well and cook for a couple of minutes until the jackfruit is fully coated in the spices and starts to look a little dry. This step helps the spices cook out properly before you add the liquid.
- Add the liquid: Pour in 1/2 can of coconut milk (about 200 ml) and 3/4 cup of water. Add the goraka paste (or tamarind) and salt. Stir everything together well and bring to a boil.
- Slow cook: Reduce the heat to medium, cover with a lid, and cook for about 1 hour. The jackfruit will slowly absorb the spices and the gravy will thicken and deepen in flavour. Check on it occasionally and give it a stir.
- Finish with coconut milk and adjust the gravy: After an hour, pour in the remaining 1/4 can of coconut milk. Stir it in and let it heat through for a couple of minutes.
Now you can decide how you want to serve it:
- If you prefer a drier curry – keep cooking uncovered until most of the liquid evaporates.
- If you want more gravy – take the pan off the heat. You can also deglaze the pan with a small splash of water and stir those spiced bits from the bottom into the gravy. That adds a lot of flavour. Serve warm with rice.
Recipe Tips
- Slow cooking – Don’t rush this one. The long cook time is what allows the jackfruit to fully absorb the spices and the gravy to develop that deep, rich flavour. A heavy-bottomed pot with a lid is ideal.
- Goraka vs tamarind – Both work, but they’re not identical. Goraka has a slightly smokier, more complex sourness. Tamarind is brighter and a little more fruity. Either will give you that tangy flavor – just use what you can get.
- Fresh jackfruit – If you’re in Sri Lanka or have access to fresh young green jackfruit, absolutely use it.
- Make it spicier – This recipe is medium heat. Add more chilli powder or a couple of green chillies at the onion stage if you want more heat.
Serving Suggestions
Polos curry is made for a proper Sri Lankan rice and curry spread. Serve it alongside a big bowl of steamed white rice, a scoop of Sri Lankan Red Lentil Dal, and a meat, chicken, or fish curry – something like my Sri Lankan Fish Curry, Sri Lankan Beef Curry or Chicken Curry works beautifully.
A generous spoonful of Pol Sambol on the side is non-negotiable as far as I’m concerned, and a few pappadums for crunch round it all out perfectly. My Sri Lankan Leeks Curry, Sri Lankan Potato Curry or Beetroot Curry would also make a great addition to the spread.
FAQs
Can I use ripe jackfruit?
No, you need young green jackfruit for this. Ripe jackfruit is a fruit and is sweet and soft and won’t hold up in a curry. Look for canned jackfruit labelled “young green jackfruit in brine” or “green jackfruit in water.”
Can I make this ahead?
Yes, and I’d actually encourage it. This curry tastes even better the next day once the flavours have had more time to settle.
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Recipe
Sri Lankan Jackfruit Curry – Polos Curry
Ingredients
- 500 g young green jackfruit (2 cans of young jackfruit drained)
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 2 rampe leaves (pandan)
- 1 sprig curry leaves
- 1 stick cinnamon
- 2 cloves
- 2 cardamom pods
- 1 small onion chopped
- 4 garlic cloves sliced
- ½ tsp turmeric powder
- 1 tsp chili powder
- ¼ tsp black pepper powder
- 1 tbsp Sri Lankan curry powder
- 1 ½ tsp goraka paste (or 1 tbsp tamarind concentrate)
- 1½ tsp salt
- 1¼ cup full-fat coconut milk (¾th of a can)
- ¾ cup water
Instructions
- Heat coconut oil in a heavy-bottomed pot over medium heat. Add mustard seeds, curry leaves, rampe, cinnamon, cloves, and cardamom. Let the mustard seeds splutter.
- Add the chopped onion and sliced garlic. Sauté until soft and translucent, about 3 to 4 minutes.
- Add the drained jackfruit and all the spice powders. Stir well and cook for 2 minutes until the jackfruit is coated and starts to look slightly dry.
- Add ½ can of coconut milk, ¾ cup water, goraka paste (or tamarind), and salt. Stir to combine and bring to a boil.
- Reduce heat to medium, cover with a lid, and cook for a about 1 hour, stirring occasionally.
- Pour in the remaining ¼ can of coconut milk. Stir and heat through for a couple of minutes.
- For a drier curry, keep cooking uncovered until the liquid evaporates. For more gravy, take the pan off the heat or deglaze with a small splash of water, scraping up the spiced bits from the bottom. Serve warm with rice and curries.
Notes
- Goraka paste is available at most Sri Lankan and Asian grocery stores. If paste isn’t available use about two goraka seeds.
- If goraka is not available use tamarind. Take a 2 tbsp-sized ball of tamarind seeds, soak in 1/4 cup of warm water, squeeze, and use that liquid.
- This curry tastes even better the next day.
- Fridge: Store in an airtight container for up to a week.
- Freezer: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop or microwave.
Nutrition
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