Sri Lankan Young Jackfruit Curry

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A beloved Sri Lankan classic known as Polos Curry, this dish transforms young green jackfruit into tender morsels simmered in fragrant coconut milk with toasted curry leaves, rampe (pandan), and a robust blend of roasted Sri Lankan spices. Serve with steaming rice and a side of sambol for an authentic island meal.

Nutrition Facts

Per serving (estimated)

• 340 kcalCalories
• 22 gFat
• 17 gSaturated Fat
• 30 gCarbs
• 6 gFiber
• 7 gSugar
• 4 gProtein
• 420 mgSodium
• 520 mgPotassium
• 70 mgCalcium
• 3.5 mgIron
• 28 mgVitamin C
• 160 mcgVitamin A

Ingredients

For the jackfruit

• 1 can (20 oz / 565 g) young green jackfruit in brine, drained and rinsed
• Water for boiling
• 1/2 tsp ground turmeric
• 1 tsp salt

For the tempering

• 3 tbsp coconut oil
• 1 tsp black mustard seeds
• 1/2 tsp fenugreek seeds
• 10 fresh curry leaves
• 1 pandan leaf (rampe), tied in a knot
• 1-inch cinnamon stick
• 3 green cardamom pods
• 3 cloves

For the curry paste

• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 green chilies, slit lengthwise
• 2 tbsp Sri Lankan roasted curry powder
• 1/4 tsp cayenne pepper, plus more to taste
• 1 medium tomato, finely chopped
• 1 tsp tamarind paste

To finish

• 1 cup thin (first-press) coconut milk
• 1/3 cup thick (second-press) coconut milk
• 1/2 tsp salt, plus more to taste
• 1 tbsp fresh lime juice
• 2 tbsp chopped cilantro leaves

Directions

1. Drain and rinse the canned jackfruit thoroughly under cold water, then pat dry and cut any large pieces into 1.5-inch chunks. Place the jackfruit in a saucepan, cover with water, add 1/2 tsp turmeric and 1 tsp salt, and bring to a boil. Simmer 8 to 10 minutes until just fork-tender; drain and set aside.
2. Heat the coconut oil in a heavy-bottomed pot or kadai over medium heat. Add the mustard seeds and fenugreek seeds; when the mustard seeds pop, immediately add the curry leaves, pandan leaf, cinnamon stick, cardamom pods, and cloves. Stir for 30 seconds until fragrant.
3. Add the chopped onion and cook, stirring often, for 5 to 6 minutes until soft and lightly golden at the edges.
4. Stir in the garlic, ginger, and slit green chilies and sauté for 2 minutes until aromatic.
5. Add the Sri Lankan curry powder, cayenne, and chopped tomato. Cook for 3 to 4 minutes, mashing the tomato, until the mixture darkens slightly and the oil begins to separate at the edges of the pan.
6. Stir in the tamarind paste and the boiled jackfruit pieces, tossing gently to coat them in the spice base. Pour in the thin coconut milk and add 1/2 tsp salt; stir well to combine.
7. Bring the curry to a gentle boil, then reduce the heat to low, cover, and simmer for 15 to 18 minutes until the jackfruit is deeply tender and has absorbed the spiced coconut flavors.
8. Uncover and stir in the thick coconut milk and lime juice. Simmer gently for 3 to 4 minutes more until the sauce is creamy and just clinging to the jackfruit. Do not let it boil vigorously after the thick coconut milk is added.
9. Taste and adjust salt and heat. Remove the cinnamon stick, cardamom pods, cloves, and pandan leaf.
10. Garnish with chopped cilantro and serve hot with steamed white or red rice, accompanied by coconut sambol and a fiery lunu miris chili relish.

Cook’s Notes

• Be sure to use canned young jackfruit packed in brine or water, never the ripe jackfruit packed in heavy syrup, which would make the curry overly sweet.
• For a deeper, smokier flavor, dry-toast the drained jackfruit pieces in a heavy skillet over medium-high heat for 4 to 5 minutes before adding them to the curry.
• If you cannot source fresh pandan leaf (rampe), substitute with one bay leaf plus 1/4 tsp vanilla extract added at the end of cooking.
• Always add the thick coconut milk at the end and keep the heat low to prevent it from splitting; a curdled sauce is the most common pitfall.
• Leftover curry tastes even better the next day as the spices continue to meld; store refrigerated in an airtight container for up to 4 days.

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