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Polos Curry (Young Jackfruit Curry)

A Kandyan classic — tender young jackfruit slow-cooked in roasted spices and coconut milk until it turns meaty and dark.

⛰️ Hill Country ⏱ 1 h 30 min Serves 4 medium 🌶🌶

Polos is the dish that converts carnivores. Slow cooking transforms young jackfruit into something with the bite of slow-braised meat, stained dark by roasted curry powder. In the hill country around Kandy it’s a feast-day essential.

Method

  1. If using fresh jackfruit, oil your hands and knife before cutting — the sap is sticky. Boil the chunks in turmeric water for 15 minutes and drain.
  2. Heat the coconut oil and fry the onion, garlic, curry leaves, pandan, cinnamon and cardamom until the onion is golden.
  3. Add the curry powder, chilli powder and turmeric; fry for 30 seconds.
  4. Add the jackfruit and toss to coat, then add tamarind, salt and half the coconut milk.
  5. Cover and simmer on low for 45–60 minutes, stirring occasionally, until the jackfruit is completely tender and beginning to break down.
  6. Add the remaining coconut milk and simmer uncovered until the gravy is thick and dark. Like most Sri Lankan curries, polos is best made a day ahead.