Hi there! Ready for a curry that is hearty, deeply spiced, and completely plant-based?
This Sri Lankan polos curry is made with young green jackfruit, known in Sinhala as polos. It is not the sweet, golden fruit you may have eaten in desserts. Young jackfruit is firm, pale, and fibrous, with a texture that becomes wonderfully tender after slow cooking.
Once it absorbs roasted curry powder, chilli, aromatics, goraka, and coconut milk, it turns rich and meaty (without any meat at all). Visitors sometimes call it Sri Lankan pulled pork, and you can see why. The texture is hearty, shreddable, and perfect for catching every drop of curry sauce.
Polos curry is also a beloved celebration dish. You will often find it on a generous Sri Lankan rice-and-curry table, surrounded by colourful vegetable curries, sambols, rice, and string hoppers. It feels special enough for a feast but comforting enough for a quiet Sunday lunch.
Let’s cook!
Sri Lankan Polos Curry at a Glance
- Serves: 4–6
- Prep time: 20 minutes
- Cook time: 50–75 minutes
- Difficulty: Easy
- Best for: Rice-and-curry meals, festive gatherings, and plant-based dinners
Ingredients
You can browse the Sri Lanka Stores Grocery collection for pantry staples, the Spices collection for chilli and turmeric, and the Coconut Products collection for coconut milk.
For the Jackfruit
- 500–600 g young green jackfruit, fresh or canned in brine
- 1½ tablespoons coconut oil
- 1 medium red onion, thinly sliced
- 4 garlic cloves, finely sliced or crushed
- 1-inch piece fresh ginger, finely sliced or crushed
- 2 green chillies, slit lengthwise
- 10–12 curry leaves
- 1 small pandan leaf, knotted
- ¼ teaspoon fenugreek seeds
- 1½ teaspoons chilli powder
- ½ teaspoon turmeric powder
- 2 tablespoons Sri Lankan roasted curry powder
- 1½ cups thin coconut milk
- ½ cup thick coconut milk
- 2 pieces goraka, soaked in warm water for 10 minutes
- Salt, to taste
If you cannot find goraka, use 1½ teaspoons tamarind paste mixed with 2 tablespoons warm water. Goraka gives the most traditional flavour, though (and a wonderfully deep tang).
1. Prepare the Young Jackfruit
If you are using fresh young jackfruit, lightly oil your knife and cutting board first. Fresh jackfruit can release sticky latex, and a little oil makes cleanup much easier. Your future self will be grateful.
Remove the tough outer skin and the hard central core. Cut the jackfruit into roughly 3-centimetre chunks. The pieces do not need to be perfectly identical. This is a rustic curry, not a geometry exam.
If you are using canned jackfruit, drain it well. Rinse it under cold water to remove the brine, then squeeze each piece gently to remove excess liquid. Pull away any very tough core sections and break the larger pieces into bite-size chunks.
Canned jackfruit usually cooks faster than fresh. Keep that in mind when you reach the simmering stage.
2. Temper the Aromatics
Place a heavy-bottomed pot over medium heat. Add the coconut oil.
Once the oil is warm, add the fenugreek seeds. Let them sizzle for a few seconds, but do not allow them to turn dark brown. Burnt fenugreek can taste sharply bitter (one tiny seed can become a whole pot of drama).
Add the sliced red onion, garlic, ginger, green chillies, curry leaves, and pandan leaf. Stir for 5–7 minutes, until the onion softens and begins to turn golden around the edges.
This aromatic base gives the polos curry its savoury depth. Take your time here. A pale, rushed onion base will produce a flatter curry.
3. Bloom the Spices
Lower the heat slightly. Add the chilli powder, turmeric, and roasted curry powder.
Stir continuously for 30–60 seconds. The spices should become fragrant and coat the aromatics in a deep reddish-brown paste. If the pot looks dry, add a tablespoon of water.
Do not let the powdered spices burn. Roasted curry powder is already toasted, so it needs only a brief bloom to release its aroma. The goal is rich and smoky, not smoky-alarm-at-midnight.
4. Add the Jackfruit and Thin Coconut Milk
Add the prepared jackfruit to the pot. Stir gently until every piece is coated in the spice mixture.
Pour in the thin coconut milk. Add enough salt to season the curry, then stir once more. The liquid should come about halfway up the jackfruit, not completely drown it.
Bring the curry to a gentle simmer. Cover the pot and reduce the heat to low.
Cook fresh jackfruit for approximately 45–60 minutes, stirring every 10–15 minutes. Canned jackfruit may need only 30–40 minutes.
The jackfruit is ready when a fork slides into the pieces easily and the fibres begin to separate. You want it tender and meaty, but not completely dissolved.
If the pot becomes dry before the jackfruit softens, add a small splash of hot water or thin coconut milk.
5. Add the Goraka and Finish with Thick Coconut Milk
When the jackfruit is tender, squeeze the soaked goraka pieces lightly and add them to the pot. You can also add 1–2 teaspoons of the soaking liquid for extra tang.
Simmer uncovered for 8–10 minutes. This gives the goraka time to flavour the curry and allows the sauce to reduce.
Finally, pour in the thick coconut milk. Stir gently and cook on low for 3–5 minutes. Do not boil the curry hard after adding thick coconut milk, or it may split.
Taste and adjust the salt, chilli, and sourness. Switch off the heat and let the polos curry rest for 10 minutes before serving. This short rest matters. The jackfruit continues to absorb the dark, spiced gravy while the flavours settle into place.
Tips for Deep, Dark, Tender Polos Curry
- Use roasted curry powder. It creates the characteristic dark colour and deep aroma. Sri Lanka Stores’ traditional roasted curry powder is made from roasted spices and works beautifully here.
- Cook low and slow. A gentle simmer softens the jackfruit without breaking it into mush.
- Keep the lid on at first. Covered cooking helps fresh jackfruit become tender. Remove the lid later to reduce the sauce.
- Do not add all the coconut milk at once. Thin coconut milk cooks the jackfruit. Thick coconut milk finishes the curry with richness.
- Rest before serving. Ten minutes allows the curry to become darker, thicker, and more flavourful.
- Use a heavy pot. It distributes heat evenly and reduces the chance of the bottom catching.
Troubleshooting Your Polos Curry
The jackfruit is still firm
Keep simmering it over low heat. Fresh jackfruit can vary in age and firmness, so it may need an additional 15–25 minutes. Add a splash of hot thin coconut milk if the curry is drying out.
If you are using canned jackfruit, check for thick, woody core pieces and remove them. They may stay firm even when the rest of the jackfruit is tender.
The curry has bitter notes
The fenugreek or roasted spices may have burnt. If the bitterness is mild, add a little more thick coconut milk and adjust the salt. A tiny pinch of sugar can also soften harsh edges.
Next time, use medium-low heat when blooming the spices and add a splash of water if the pot becomes dry.
The curry is watery
Remove the lid and simmer the curry gently until the sauce reduces. Do this before adding the thick coconut milk when possible.
If you have already added it, keep the heat low and reduce slowly. Stir occasionally, but avoid a rapid boil.
The curry is too sour
Add a little more thick coconut milk and a pinch of salt. You can also stir in a small pinch of sugar to balance the acidity. Add extra coconut milk gradually so the curry stays rich rather than bland.
How to Serve Polos Curry
Serve this curry hot with steamed white rice and a few colourful Sri Lankan sides. The dark gravy is especially good spooned over rice, where it soaks into every grain.
For a more celebratory spread, serve it with:
- String hoppers: These soft steamed rice-flour nests are perfect for catching the coconut gravy. Try our guide to homemade Sri Lankan string hoppers.
- Kiribath: Creamy coconut milk rice makes polos curry feel wonderfully festive. See our Sri Lankan kiribath recipe.
- Pol sambol: Fresh coconut, chilli, onion, and lime add brightness to the rich curry. Our pol sambol recipe brings the perfect fresh contrast.
- Parippu or dhal curry: A creamy lentil curry turns this into a generous rice-and-curry feast.
- Pickles and sambols: Add something sharp, spicy, or crunchy to wake up every bite.
Watch the Technique
Seeing the jackfruit preparation and slow-cooking method can make the process even easier. Watch this visual guide to young jackfruit curry:
https://www.youtube.com/watch?v=zbffXPdEaD4
Now grab your jackfruit, warm your spices, and let the curry take its time. This polos curry rewards patience with deep flavour, tender texture, and plenty of “just one more spoonful” moments.
Have fun cooking!
