Entree: Sri Lanka – Southern Coast – පොලොස් කරි ➤ Polos Kari (Sri Lankan coconut-based curry of young jackfruit cooked with aromatic spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 lb (450 g) young jackfruit, trimmed and cut into 1–1.5 inch pieces (fresh) or shredded (if using canned, use 14 oz (400 g) drained)
- 3 tbsp (45 ml) coconut oil
- 1 tsp (2 g) mustard seeds
- 10–12 curry leaves
- 1 medium (about 150 g) onion, thinly sliced
- 3 cloves (12 g) garlic, minced
- 1 inch (2.5 cm) piece ginger, minced (about 1 tbsp / 15 g)
- 1 tbsp (15 g) roasted Sri Lankan curry powder
- 1 tsp (3 g) turmeric powder
- 1 tsp (2 g) Kashmiri or mild red chili powder (adjust to taste)
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) fenugreek seeds, crushed (optional)
- 1 small piece goraka or 1 tbsp (15 ml) tamarind paste
- 1 cup (240 ml) thick coconut milk
- 1/2 cup (120 ml) water (adjust for desired consistency)
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) lime juice, or to taste
- 2 tbsp (30 ml) grated fresh coconut (for garnish, optional)

Instructions

1. Heat coconut oil in a heavy pan over medium heat. Add mustard seeds and when they begin to pop, add curry leaves and sliced onion; sauté until onion is soft and translucent.
2. Add garlic and ginger; cook 1 minute until fragrant. Stir in roasted curry powder, turmeric, chili powder, ground coriander, and crushed fenugreek (if using); cook 1–2 minutes to bloom the spices.
3. Add the jackfruit pieces and toss to coat with the spice mixture. Break up larger pieces slightly so they absorb flavors.
4. Add goraka or tamarind paste, then pour in thick coconut milk and 1/2 cup water. Bring to a gentle simmer, reduce heat to low, cover, and cook 20–30 minutes until jackfruit is tender and flavors are melded. Stir occasionally and add more water if needed to prevent sticking.
5. Season with salt and lime juice to balance the flavors. If a creamier sauce is desired, simmer uncovered for a few minutes to reduce.
6. Garnish with grated fresh coconut if using, and serve hot with steamed rice, roti, or pol sambol for an authentic Southern Coast Sri Lankan meal.