Sri Lankan · Dinner · Easy
Polos (Sri Lankan Jackfruit Curry)
0.0 (0 ratings)- Total
- 1 hr 25 min
- Prep
- 20 min
- Serves
- 4
- Calories
- 290
Young jackfruit pulls into tender strands under a dark coconut gravy, with toasted spices and tamarind in this Sri Lankan curry.
Firm young fruit becomes savory and spoon-tender in Polos (Sri Lankan Jackfruit Curry). Toasted coconut deepens the sauce, while a slow simmer lets the jackfruit take on the spices rather than taste simply of its packing liquid.
Choose young green jackfruit in water or brine, never ripe fruit in syrup. Rinse brined pieces well and cut thick cores smaller so the whole pan softens evenly.
Method
Toast the shredded coconut in a dry skillet over medium-low heat for until deep golden. Add ground coriander and cumin and stir for until fragrant; grind or crush the mixture finely.
Heat the vegetable oil in a heavy pot over medium heat. Cook the onion for until softened. Add garlic, ginger, curry leaves, cinnamon stick, cayenne and turmeric and stir for .
Cut large jackfruit cores into bite-size pieces, leaving the softer strands attached. Add the jackfruit, toasted coconut mixture, coconut milk, water, tamarind paste and salt to the pot.
Cover and simmer over low heat for until the jackfruit yields easily to a fork. Uncover and simmer for until the gravy thickens around the pieces, then remove the cinnamon stick.
Forkue tips
- Canned young jackfruit is the practical substitute for fresh polos. Ripe yellow jackfruit is sweet and cannot replace it in this curry.
Storing and reheating
Refrigerate for up to 4 days or freeze for 2 months. Reheat covered with a little water, then crush a few jackfruit pieces into the gravy if it needs thickening.
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Kitchen gear
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Polos (Sri Lankan Jackfruit Curry): FAQ
Does jackfruit provide much protein?
Young jackfruit is mostly fiber and carbohydrate, with little protein. Serve the curry with lentils or beans if you want a more substantial meal.
Can I make the curry less sour?
Yes, start with half the tamarind and add more after simmering. Brined jackfruit and concentrated tamarind products can both sharpen the sauce.
How do I store and reheat Polos (Sri Lankan Jackfruit Curry)?
Refrigerate for up to 4 days or freeze for 2 months. Reheat covered with a little water, then crush a few jackfruit pieces into the gravy if it needs thickening.
How long does Polos (Sri Lankan Jackfruit Curry) take?
About 1 hr 25 min in total: 20 min prep and 1 hr 5 min cooking.
What do I need to make Polos (Sri Lankan Jackfruit Curry)?
The key ingredients are young green jackfruit, shredded coconut, ground coriander, ground cumin, cayenne pepper and turmeric, plus pantry basics.
Any tips for Polos (Sri Lankan Jackfruit Curry)?
Canned young jackfruit is the practical substitute for fresh polos. Ripe yellow jackfruit is sweet and cannot replace it in this curry.
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