Kiri Kos is young (green) jackfruit traditionally cooked in coconut milk to make a creamy, mildly spiced Sri Lankan curry. The texture is tender and slightly meaty — a favourite vegetarian centrepiece for rice and curry.

Drain and rinse the brined jackfruit. Sauté onion, garlic, pandan and curry leaves, add curry powder, turmeric and chilli, then the jackfruit and thick coconut milk. Simmer 20 minutes until creamy and tender.

Ceylo is a Sri Lankan grocery online UK shop — order Kiri Kos and other Sri Lankan cooking ingredients and we deliver to your door.

Yes — green jackfruit in brine is naturally vegan, gluten-free and dairy-free. A great plant-based base for curries and stir-fries.

Once opened, transfer any unused jackfruit to a sealed container, refrigerate and use within 2–3 days.