Young Jackfruit Curry (Polos) 

Guest Author, Recipe

Vol 26 Issue 20

Sri Lankan young jackfruit curry, also known as polos curry, is a delicious and flavorful vegetarian dish made with young, unrepented jackfruit. The curry is typically flavoured with a blend of Sri Lankan spices, such as curry powder, turmeric, chili powder, and coriander. Coconut milk is added for creaminess, and the dish is often finished with a touch of tamarind or lime juice for a hint of sourness. 


500g young jackfruit, cleaned and cut into cubes 

1 tsp turmeric powder 

2 tbsp roasted curry powder 

2 tbsp red chili powder 

1 tsp black pepper powder 

4 tbsp tamarind juice (made by soaking tamarind pulp in 1/4 cup water for a few minutes) 

3-4 tbsp cooking oil 

2-inch pandan leaf 

 Curry leaves sprig 

3 green chilies, cut 

1 large onion, thinly sliced 

3 garlic cloves, sliced or minced 

1-inch ginger piece, minced 

1-2 inch cinnamon stick 

4 cardamom pods, slightly bruised 

1 tsp mustard seeds 


1. Prepare the jackfruit: Ensure you have cleaned and cut the jackfruit into cubes. In a large bowl, combine the jackfruit cubes with turmeric, roasted curry powder, red chili powder, black pepper powder, tamarind juice, and salt. Set this aside. 

2. Heat oil in a pan or clay pot over medium-low heat. Add mustard seeds and let them splutter. 

3. Add the curry leaves, pandan leaf, cinnamon stick, and cardamom pods. Fry for a few seconds until fragrant. 

4. Saute the sliced onions until golden brown. Then, add the minced garlic and ginger and cook for another minute. 

5. Add the spice mixture (the reserved jackfruit mixture) to the pan and coat the jackfruit with the spices. 

6. Pour in some water (enough to barely cover the jackfruit) and coconut milk (optional). Bring the curry to a boil, then reduce the heat and simmer for 20–30 minutes, or until the jackfruit is tender. 

7. Adjust seasonings with salt and pepper to taste.