Entree: Sri Lanka – Kandyan Highlands – පොලොස් කරි ➤ Polos kari (Sri Lankan curried young jackfruit stewed in spiced coconut gravy)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 lb (454 g) young (raw) jackfruit, peeled and cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 6 small shallots, thinly sliced, approx. 6 oz (170 g)
- 3 cloves garlic, minced, approx. 9 g
- 2 green chilies, slit lengthwise, approx. 10 g
- 1 tbsp (15 g) roasted Sri Lankan curry powder (or store-bought roasted curry powder)
- 1 tsp (3 g) ground turmeric
- 1 tsp (5 g) mustard seeds
- 1/2 tsp (1 g) fenugreek seeds
- 1 small cinnamon stick
- 1 sprig (8–10 leaves) fresh curry leaves
- 1 cup (240 ml) thick coconut milk
- 1 1/2 cups (360 ml) thin coconut milk or water
- 1 tbsp (15 ml) tamarind paste or juice of 1 lime
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Instructions

1. Heat the oil in a wide pot over medium heat. Add mustard seeds and fenugreek seeds; when they begin to pop and aroma releases, add the cinnamon stick and curry leaves and fry briefly.
2. Add sliced shallots, minced garlic, and green chilies. Sauté until the shallots are soft and beginning to brown, 6–8 minutes.
3. Stir in the roasted curry powder and turmeric; cook 1–2 minutes to bloom the spices, stirring to avoid burning.
4. Add the jackfruit pieces and toss to coat with the spiced onion mixture. Pour in the thin coconut milk (or water) to just cover the jackfruit.
5. Bring to a gentle simmer, cover, and cook 20–25 minutes, or until the jackfruit is tender and easily pierced with a fork.
6. Stir in the thick coconut milk and tamarind paste (or lime juice). Simmer uncovered 5–10 minutes more to thicken the sauce and meld flavors. Adjust salt to taste.
7. Remove the cinnamon stick and discard. Garnish with chopped cilantro and serve hot with steamed rice, roti, or string hoppers.