Name: Sri Lankan Jackfruit Curry (Polos Curry)

Ingredients:

• 2 tablespoon coconut oil or any cooking oil
• 1/2 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 (or omit)
• 2 pandan leaves about 2 inches in length (substitute vanilla extract)
• 2 tablespoon Sri Lankan Roasted Curry Powder
• 1 teaspoon cayenne pepper adjust chili to your spice level
• 1/2 teaspoon ground turmeric
• 1 teaspoon black pepper use about 1/2 teaspoon if you prefer less spice
• 1 cinnamon stick about 4 inches
• 1 teaspoon tamarind concentrate or 1 tablespoon tamarind paste
• 1 1/4 teaspoon sea salt
• 1 teaspoon sugar
• 21-oz canned jackfruit from 2 cans, rinsed and drained
• Coconut pieces, optional
• 1/4 cup water
• 1 1/4 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 1/2 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).
• 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.
• Salt to taste
• Serve the curry warm

Comments: Substitute vinegar and sugar (1:1), Worcestershire Sauce, or ketchup and vinegar (5:1) for the tamarind.
7/31/2025 - I made about a simplified, half batch, omitting curry leaves, pandan leaves, cayenne pepper, tamarind concentrate, and coconut pieces. I substituted powdered ginger for the stick, ordinary curry powder for Sri Lankan roasted curry powder, and a teaspoon of powdered cinnamon for the stick. I had to add water twice during the simmering stage. The jackfruit pieces could be easily separated after about 1/2 hour of simmering. I served it with a green salad and with rice made with 2/3 water and 1/3 coconut milk.
12/1/2025 - I made the full recipe, substituting 1 teaspoon vanilla extract for the pandan leaves and 1 tablespoon Worcestershire Sauce for the tamarind. I omitted the curry leaves and the cayenne pepper. I added 1/3 cup of flake coconut. Preparation and cooking took about 1 1/4 hour from start to finish. I served it with green salad and rice.

Source: https://www.theflavorbender.com/sri-lankan-jackfruit-curry-polos/

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