Sri Lankan Jackfruit Curry (Polos Curry)
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 45 mins
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Total Time
2 hrs
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Servings
6 servings
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Calories
250 kcal
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Course
Side Dish, Main Course, Lunch, Dinner
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Cuisine
Sri Lankan
Sri Lankan Jackfruit Curry (Polos Curry)
Description
The recipe begins by sautéing onions, garlic, and ginger in coconut oil, then frying curry leaves and pandan leaves briefly to release their fragrance. Ground roasted Sri Lankan curry powder, cayenne, turmeric, black pepper, and cinnamon stick are then toasted in the oil to bloom their spices without burning. Tamarind paste adds a gentle tartness balancing the rich, creamy coconut milk and the mild sweetness of the young canned jackfruit pieces included.
The jackfruit is simmered gently in the spiced coconut milk mixture until tender and infused with the sauce’s layers of flavor. Curry leaves and pandan impart an herbal freshness while the combination of spices gives moderate warmth, with cayenne amount adjustable for heat preference. This dish is often served alongside rice or flatbreads to soak up the rich sauce.
Leftover curry keeps well refrigerated for up to four days and can be frozen for up to three months. To prevent repeated reheating, store in portioned containers and reheat only what is needed. Use clean utensils each time to maintain freshness and safety.
Ingredients
- 2 tbsp coconut oil or any cooking oil
- ½ onion or shallots, medium
- 2 - 3 garlic minced or whole, cloves
- 1 inch ginger minced, piece
- 10 curry leaves you can use as little as 5 as well
- 2 pandan leaves about 2 inches in length
- 2 tbsp curry powder Sri Lankan Roasted
- 1 tsp cayenne pepper adjust chili to your spice level
- ½ tsp Turmeric ground
- 1 tsp black pepper use bout ½ tsp if you prefer less spice
- 1 cinnamon stick about 4 inches
- 1 tsp tamarind concentrate 1 tbsp tamarind paste
- 1 ¼ tsp salt sea salt
- 1 tsp sugar from a measuring spoon, not a regular spoon
- 600 g jackfruit from 2 cans, rinsed and drained, canned
- coconut optional, pieces
- ¼ cup water
- 1 ¼ cup coconut milk avoid lite coconut milk
- salt to taste
Instructions
- In a medium sized saucepan, heat the coconut oil over medium heat.
- When the oil is heated, add the onion, and saute until softened.
- Add the garlic and ginger, and saute for a few minutes, but make sure not to let them burn. If you’re using whole garlic cloves, these will soften during the cooking process too.
- Add the curry leaves and pandan leaves, and let them fry in the oil for just a few seconds.
- Add the curry powder, cayenne pepper, turmeric, black pepper, and cinnamon stick, and saute the mixture for about 1 - 2 minutes to mix. The spices should be very fragrant, but again, make sure not to let them burn. Adjust the stove heat accordingly.
- Next, add the tamarind, salt, sugar, young jackfruit, and coconut pieces (optional), and mix to coat the jackfruit in the spice mix.
- Add the water and coconut milk, and stir to mix. Increase the heat to medium high and bring the curry to a boil.
- Lower the heat to medium low to low, and let the curry gently simmer (with the lid slightly off) for about 1 - 1 ½ hours. If too much liquid is evaporating while cooking, add some water as needed.
- The jackfruit pieces should be nice and soft (check by pricking the “nose” of a jackfruit piece to see how easily it can be pierced with a knife/fork or skewer). Taste and season with salt to taste.
- After the curry has simmered and the jackfruit is soft, you can cook the curry uncovered for a few more minutes IF you prefer a thicker curry gravy. If the gravy is too thick for your liking however, add a little water. Always season to taste.
- Serve the curry warm. But as with any curry, they do taste even better the following day!
Notes
- Store curry refrigerated in airtight containers for up to 4 days following safe food practices such as using clean utensils and limiting time outside the fridge.
- Freeze portions for long-term storage up to 3 months, which is suitable for meal planning.
- Avoid repeated reheating to maintain flavor and safety; reheat only what you plan to consume at one time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 13g | 65% |
| Sodium | 505mg | 21% |
| Potassium | 268mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 221IU | 4% |
| Vitamin C | 36mg | 40% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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