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Baby Jackfruit Curry Recipe | Sri Lankan Polos Curry
Jackfruit Curry (පොලොස් කරිය)
| Category | Servings | Total time | Spice level | Kids friendly |
| Main Curry | 3-4 adults | 45-60 minutes | 🌶️🌶️🌶️ | ❌ |
The Soul of Polos Curry
A rich, slow cooked polos curry with deep roasted spices, earthy flavour, and a tender, meat‑like texture.
Polos curry is one of the most traditional and deeply loved dishes in Sri Lanka, made from tender baby jackfruit that absorbs spices beautifully while developing a rich, meat‑like texture. Rooted in village cooking, it is known for its dark colour, bold flavour and slow‑cooked character.
As the young jackfruit simmers with roasted curry powder, black pepper, goraka and aromatic leaves, it transforms into a thick, intense curry with layers of spice and gentle tang. The texture becomes soft yet fibrous, making it almost indistinguishable from meat in both bite and richness.
Often served as a centerpiece in a rice and curry meal, polos curry reflects the true essence of Sri Lankan cooking patience, depth and the art of turning simple, seasonal ingredients into something unforgettable.
Ingredients
- 600 g baby jackfruit (polos)
- ½ cup water
- 1 cup thin coconut milk
- ½ cup thick coconut milk
- 1 small onion
- 2 green chillies
- 10-12 curry leaves
- 1 small piece pandan leaf
- 1 tbsp Sri Lankan roasted curry powder
- 1 tsp chilli powder
- ½ tsp turmeric powder
- 1-1½ tsp crushed black pepper
- Salt, to taste
- 2 tbsp goraka paste
- 1 tbsp garlic
- 1 small pinch sugar
Making It Kid Friendly
- Reduce chilli powder and black pepper
- Skip green chillies
- Add slightly more coconut milk
Method
- Clean the baby jackfruit, cut into chunks and lightly crush each piece slightly to help absorb spices.
- Add jackfruit, onion, green chillies, curry leaves, pandan leaf, turmeric, roasted curry powder, chilli powder, black pepper, salt and goraka paste into a pan.
- Add water and mix well to coat evenly.
- Cover and cook on medium heat for 20-25 minutes until the jackfruit softens.
- Stir occasionally and press a few pieces to release starch and naturally thicken the curry.
- Add thin coconut milk and simmer until the curry develops a deeper flavour and begins to thicken.
- Add thick coconut milk and cook on low heat for 3-5 minutes.
- Do not boil after adding thick coconut milk.
- Add crushed garlic and a small pinch of sugar.
- Continue to cook until the curry becomes thick, dark and well coated.
- Remove from heat and allow to rest before serving.
To Serve
- With steamed white rice
- Alongside dhal curry
- With mallum or pol sambol
- With fried dry fish or spicy side dishes
Polos Curry Variations
| Polos Thel Dala | Polos White Curry | Polos Mustard Curry | Polos Coconut Paste Curry | Polos Pepper Curry |
| Ingredient Changes Remove: coconut milk Add: mustard seeds, cumin, dried red chilli, extra oil Method Changes Cook polos first till soft Separately temper mustard + cumin + chilli Add polos and fry until dry and intense | Ingredient Changes Remove: roasted curry powder, chilli powder, goraka Keep: turmeric + black pepper Method Changes Follow base but keep light and creamy Increase coconut milk slightly | Ingredient Changes Add mustard paste (mustard + cumin + garlic) Method Changes Add paste after polos softens Cook briefly before adding milk | Ingredient Changes Add coconut paste (grated coconut + cumin + garlic) Method Changes Add paste before coconut milk stage Then continue normal cooking | Ingredient Changes Increase black pepper Method Changes Reduce coconut milk slightly Cook longer for deeper flavour |
