Authentic Polos Curry — Sri Lankan Young Jackfruit Curry
Sri Lanka's answer to a meat curry — without the meat. Young green jackfruit (polos) slow-simmered in coconut milk with roasted curry powder and goraka. Vegan-friendly, deeply savoury, and even better the next day.
Method
- 1
Prep and de-brine the polos. Drain the canned Ceylo green jackfruit and rinse the pieces thoroughly under cold running water to remove the harsh metallic brine flavour. Cut any large chunks into bite-sized wedges, keeping the core intact so they don't fall apart.
- 2
Dry marinate. In a bowl, toss the rinsed polos with 0.5 tsp turmeric powder, 1 tsp chilli powder and 1 tsp salt. Let it sit for 10 minutes while you prep the aromatics — this lets the core of the jackfruit take on flavour early.
- 3
Temper the aromatics. Heat 2 tbsp coconut oil in a deep pan or clay pot over medium heat. Add mustard seeds and fenugreek seeds. Once they splutter, throw in the sliced onion, minced garlic, curry leaves, pandan leaf and split green chillies. Sauté until the onion turns golden — this aroma will take you home.
- 4
Bloom the dark roasted curry powder. Turn the heat down to low. Add 1.5 tbsp of Sri Lankan roasted curry powder (kalu kudu) directly into the warm oil and aromatics. Stir rapidly for 30–45 seconds to bloom the spices without burning them. This step gives the curry its signature dark, smoky Ceylon profile. If you only have unroasted curry powder, dry-roast it in a pan for 30 seconds first.
- 5
Incorporate the polos and goraka. Add the marinated polos into the pot and stir thoroughly, coating every piece in the dark spice paste. Pour in the soaked goraka along with its water. Goraka is vital — it provides the sourness that tenderises the fibres and mimics the traditional wood-fired texture.
- 6
First simmer with thin coconut milk. Pour in the thin coconut milk (or water mixed with a little coconut cream) until the polos pieces are mostly submerged. Bring to a boil, then cover and reduce to low. Simmer gently for 25–30 minutes, letting the jackfruit absorb the liquid and soften.
- 7
Creamy finish with thick coconut milk. Remove the lid — the liquid should have reduced significantly. Pour in the thick coconut milk, stir gently, taste and adjust salt. Simmer on low, uncovered, for another 10–15 minutes until the gravy thickens into a rich, dark coat.
- 8
Rest for maximum flavour. Turn off the heat and let the curry rest in the pot for at least 20–30 minutes before packing or serving. The porous fibres of the canned jackfruit will draw in the remaining spices, turning beautifully dark, tender and deeply savoury.
Sri Lanka's "meat curry" without the meat
Polos curry is Sri Lanka's answer to a meat curry — without the meat. Young green jackfruit, called polos in Sinhala, has a fibrous, meaty texture that soaks up coconut milk and spices like a dream. If you've only had ripe jackfruit in desserts, this will surprise you.
In every Sri Lankan home, polos curry is the centrepiece of the Sunday lunch table, cooked slow to a thick golden gravy. And if a family packed lunch for a journey, the clay pot of polos went first — because polos curry gets better with time and this thick coconut gravy did not spoil on the road like meat. Wrapped in a banana leaf, it is heavenly.
Traditionally it demands hours of slow-simmering in a clay pot over a wood-fired hearth. But for the modern home cook, a humble can of young green jackfruit in brine is the perfect shortcut to diaspora comfort food. In Sinhala we call this polos curry polos ambula. As the busy new generation, let us make this curry within 60 minutes — but the flavour is worth every minute.
UK home cooks can make this easily with Ceylo spices and canned green jackfruit in brine.
Tips for an authentic Polos Curry
- The art of the de-brine wash. Canned polos is a blessing when you're miles from home, but the salty, metallic brine is the enemy of authenticity. Don't just drain it — give it a proper spa day. Rinse the jackfruit pieces thoroughly under cold running water, then gently press them between paper towels. The cleaner and drier the jackfruit at the start, the more room it has to drink up your rich coconut gravy later.
- Never compromise on kalu kudu. The soul of a true ambula is its colour — it should look like dark, polished mahogany. Standard unroasted curry powder will not cut it. You need heavy-roasted Sri Lankan curry powder (kalu kudu), where the coriander, cumin and fennel are roasted right to the edge of darkness. When you hit warm oil with the powder in Step 4, you wake up smoky, bitter-sweet oils.
- Goraka is your time machine. In Sri Lanka polos cooks for hours over a low wood fire, which naturally softens tough fibres. In a fast UK kitchen, goraka is your shortcut. Its natural acids break down the stringy fibres of the jackfruit into melt-in-the-mouth tenderness. Do not substitute lime or vinegar.
- Give it a gentle bruise. Before tossing the jackfruit into the pot, tap the meaty core of each piece with the flat side of a knife. Do not smash it — just fracture the dense fibres. This opens hidden pathways for the coconut milk and spices to reach the heart of the wedge.
- The "overnight" patience rule. Polos curry obeys a fundamental Sri Lankan law: it is always better tomorrow. Letting it sit for a few hours — or better yet overnight — allows the fibres to contract and pull the spiced coconut reduction deep inside. Heated the next day, the dish is infinitely richer.
What to serve with
To truly appreciate the deep, smoky flavour of Sri Lankan polos curry, it needs the right companions.
- Sunday lunch: rice + polos curry + dhal + coconut sambol + Sri Lankan chicken curry + papadam with fried chilli.
- A special breakfast: milk rice (kiribath) + polos curry + lunu miris.
- Simple daily: red raw rice + polos curry + dhal + coconut sambol.
For the absolute best experience, don't use a fork and spoon — eat this meal the authentic Sri Lankan way with your fingers.
FAQs
Where can I buy canned polos in the UK? You can buy canned Green Jackfruit in Brine from Ceylo — non-GMO, gluten-free.
Where can I buy roasted curry powder and goraka in the UK? Ceylo stocks premium Sri Lankan Goraka Pieces and Aromatic Sri Lankan Roasted Curry Powder — 100% natural whole spices, slowly dry-roasted for a deeper, smokier flavour.
What spices does Sri Lankan curry powder contain? Coriander, cumin, fennel, fenugreek, black pepper, cinnamon, cardamom, cloves, curry leaves and turmeric. Ceylo's curry powder is roasted in the Colombo-style profile.
What are the Sri Lankan food shops near me for these ingredients? No need to hunt for shops — Ceylo delivers every spice and canned jackfruit directly to your door with Royal Mail Tracked 48 delivery, anywhere in the UK.
Is this dish vegan? Yes — fully vegan and suitable for a plant-based diet.
Get the ingredients
Everything you need to make this recipe, in one shop.
