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5.0 from 36 votes

Sri Lankan Jackfruit Curry (Polos Curry)

This Sri Lankan Jackfruit Curry is creamy, a little tangy, and packed with so much flavor! Easy to make and so satisfying, that even seasoned meat lovers will enjoy! Vegan and gluten free.EASY - This recipe is easy to make for beginners, with results that will make you seem and feel like an expert! The cook time is long, but it'll be worth your while. For best results, make this with the homemade curry powder recommended in the post. If you use store-bought curry powder, you will need to adjust the amount depending on the freshness of the curry powder. Adjust spice levels and seasoning to your taste.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
2 hrs
Servings: 6 servings
Calories: 250 kcal
Course: Side Dish , Main Course , Lunch , Dinner
Cuisine: Sri Lankan

Ingredients

  • 2 tbsp coconut oil or any cooking oil
  • ½ medium onion or shallots
  • 2 - 3 garlic cloves minced or whole
  • 1 inch piece of ginger minced
  • 10 curry leaves you can use as little as 5 as well
  • 2 Pandan leaves about 2 inches in length
  • 2 tbsp Sri Lankan Roasted Curry Powder
  • 1 tsp cayenne pepper adjust chili to your spice level
  • ½ tsp ground turmeric
  • 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 sea salt
  • 1 tsp sugar from a measuring spoon, not a regular spoon
  • 600 g canned jackfruit from 2 cans, rinsed and drained
  • Coconut pieces optional
  • ¼ cup water
  • 1 ¼ cup coconut milk avoid lite coconut milk
  • salt to taste

Instructions

    Cup of Yum
  1. In a medium sized saucepan, heat the coconut oil over medium heat.
  2. When the oil is heated, add the onion, and saute until softened.
  3. 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.
  4. Add the curry leaves and pandan leaves, and let them fry in the oil for just a few seconds.
  5. 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.
  6. Next, add the tamarind, salt, sugar, young jackfruit, and coconut pieces (optional), and mix to coat the jackfruit in the spice mix.
  7. Add the water and coconut milk, and stir to mix. Increase the heat to medium high and bring the curry to a boil.
  8. 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.
  9. 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.
  10. 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.
  11. Serve the curry warm. But as with any curry, they do taste even better the following day!

Notes

  • This curry can be stored in an air tight container and be stored in the fridge for about 4 days. However, practice clean and safe food practices like,
  • This curry can also be used as part of meal planning, and can be stored in the freezer for upto 3 months as well. 
  • using clean spoons
  • not  leaving it out of the fridge for long periods of time
  • Avoid reheating and refrigerating repeatedly - only take what you need and reheat that. 
  • Ideally, store the curry in separate portions, so you can easily use what you need at a time. 

Nutrition Information

Calories 250kcal (13%) Carbohydrates 31g (10%) Protein 2g (4%) Fat 15g (23%) Saturated Fat 13g (65%) Sodium 505mg (21%) Potassium 268mg (8%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 221IU (4%) Vitamin C 36mg (40%) Calcium 81mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 250

% 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.