Sri Lankan Polos Curry Recipe - The Ultimate Green Jackfruit Curry by SL Food Blogger
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| Sri Lankan Polos Curry (Green Jack Fruit Curry) Recipe |
Discover the Authentic Sri Lankan Polos Curry Recipe (Green Jackfruit Curry)
If you're searching for a unique and flavorful Sri Lankan dish, look no further than Polos Curry — the famous Green Jackfruit Curry! This traditional recipe, featuring tender green jackfruit, is a delightful meatless option that perfectly captures the essence of Sri Lankan cuisine. Bursting with spicy, aromatic, and comforting flavours, this vegetarian dish is a must-try for any day of the week.
Why You’ll Love This Sri Lankan Jackfruit Curry
Polos Curry is not just another curry; it's a flavorful journey into Sri Lankan culture. The slow-cooked green jackfruit soaks up a perfect blend of spices and creamy coconut milk, creating a dish with a unique, meaty texture that's hard to resist. Whether you're a vegetarian or just looking for a different dish to try, Polos Curry is an unforgettable culinary experience.
What Makes Sri Lankan Jackfruit Curry So Special?
Sri Lankan jackfruit curry is celebrated for its rich and complex flavour profile. This curry is spicy, slightly tangy, and bursting with a variety of spices that evoke feelings of home, family, and warmth. Slow-cooked for hours, this dish is infused with the vibrant tastes of Sri Lanka, making it a beloved staple among both locals and visitors.
If you're fortunate enough to taste a traditionally prepared Polos Curry that has been cooked for over six hours, you are in for a special treat!
What Does Sri Lankan Jackfruit Curry Taste Like?
One of the most unique aspects of jackfruit curry is its texture and taste. Despite being a fruit, when cooked, jackfruit takes on a meaty texture that is both satisfying and comforting. The combination of slow cooking with a rich blend of spices and coconut milk creates a dish unlike any traditional vegetable curry.
Quick Recipe Overview
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
Ingredients You’ll Need
(Using standard measuring cups and spoons)
- 500g young/green jackfruit, cleaned and cut into cubes
- 1 tsp turmeric powder
- 2 tbsp red chilli powder
- 2 tbsp roasted curry powder
- 1 tsp black pepper powder
- 4 tbsp tamarind juice (soak tamarind pulp in 1/4 cup water for a few minutes)
- 3-4 tbsp oil
- 2-inch piece of pandan leaf
- A sprig of curry leaves
- 3 green chillies, chopped
- 1 large onion, finely sliced
- 3 garlic cloves, finely sliced or minced (1 tbsp)
- 1-inch piece of ginger, minced (1 tbsp)
- 1-2 inch piece of cinnamon
- 4 pods of cardamom, slightly crushed
- 1 tsp mustard seeds
- 1/2 cup thin coconut milk (if using coconut milk powder, add 1 tbsp to 1/2 cup water. If using thick canned coconut milk, dilute 1/4 cup in 1/2 cup water)
- 1 cup thick coconut milk (if using coconut milk powder, add 2-3 tbsp to 1 cup water)
Step-by-Step Instructions
Prepare the Jackfruit: Clean and cut the jackfruit into cubes. Check the notes for detailed cleaning instructions.
Marinate the Jackfruit: In a large bowl, combine the jackfruit with turmeric, roasted curry powder, red chilli powder, black pepper, tamarind juice, and salt. Set aside to marinate for at least 10 minutes.
Heat the Oil: In a medium-sized pan or clay pot, heat the oil over low-medium heat.
Sauté the Aromatics: Add the curry leaves, pandan leaf, onion, ginger, and garlic. Sauté for 3-5 minutes until fragrant.
Add Whole Spices: Add cinnamon, cardamom, and mustard seeds. Continue cooking until the onions turn slightly brown.
Cook the Jackfruit: Add the marinated jackfruit to the pan and cook over medium heat for about 5 minutes.
Simmer in Thin Coconut Milk: Add the thin coconut milk, cover partially with a lid, and simmer over medium-high heat until the milk evaporates and the jackfruit is half-cooked (about 20-30 minutes).
Finish with Thick Coconut Milk: Add the thick coconut milk and continue to simmer for another 20-30 minutes until the jackfruit is tender and a thick gravy forms.
Season and Serve: Adjust salt if needed. Cook until the coconut milk is mostly absorbed, leaving a creamy coating on the jackfruit. Serve hot with rice or flatbreads.
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