Jackfruit Curry (Polos Curry)
A fragrant coconut‑based stew of young jackfruit, simmered with spices and tamarind for a comforting Sri Lankan vegetarian main.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 5
Heat the coconut oil in a heavy‑bottomed pot over medium heat and add the mustard, fenugreek and cumin seeds; swirl until they begin to pop.
-
Step 2 of 5
Add the onion and sauté until translucent, then stir in the garlic and ginger, cooking for another minute.
-
Step 3 of 5
Mix in the coriander, turmeric and chili powders, frying briefly until aromatic, then add the jackfruit pieces and coat them in the spice mixture.
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Step 4 of 5
Pour in the coconut milk and water, bring to a gentle boil, then reduce to a simmer, cover and cook for 25‑30 minutes until the jackfruit is tender.
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Step 5 of 5
Stir in the tamarind paste and season with salt, simmer uncovered for 5 minutes to thicken the sauce, then adjust seasoning if needed.
Notes from the kitchen
If fresh young jackfruit is unavailable, use canned young jackfruit in brine, drained and rinsed. The curry tastes even better the next day as the flavours develop.
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