ramyaramesh3007This Sri Lankan Jackfruit (Polos) Curry is one of the most flavourful dishes made in just one pot – and it’s naturally vegan.
Did you know that jackfruit actually originated in India? Having visited India several times, I actually have not had jackfruit there at all! Jackfruit is also grown in Sri Lanka as it favours tropical hot and humid climates – and it was an integral part of the locals living there. Both young and ripe jackfruits as well as all the different parts of the jackfruit are edible, including the seeds.
The jackfruit curry is also known as “polos” and it uses young jackfruit. It is cut into chunks and cooked with aromatics, spices, curry leaves and coconut milk for the creaminess. The best part? This dish is naturally vegan!
The texture becomes soft and meaty, while also being fibrous at the same time. In this recipe, we will be using Sri Lankan curry powder which is often deeply roasted to give a smoky, strong aroma, while Madras curry powder is usually brighter due to higher turmeric content and sometimes more spicy from chilies.
Ingredients You Need
- jackfruit – I used tender jackfruit, you can also use fresh jackfruit or canned jackfruit
- aromatics – onion, garlic, ginger, curry leaves, pandan leaves
- spices – sri lankan curry powder, kashmiri chili powder, turmeric, cinnamon (stick and ground)
- oil – coconut oil gives a really nice aroma but you can use any neutral oil
- tamarind paste – omit this if using canned jackfruit
- sweetener – agave / jaggery / coconut sugar
- coconut milk – to add a rich creamy depth to the curry
Allium free substitutions: Omit red onions. Substitute minced garlic with a pinch of asafoetida (hing) – ensure it’s gluten free if you’re gluten free.Â
Gluten free substitutions: None! This recipe is 100% naturally gluten free.
Sri Lankan Jackfruit Curry
Ingredients
- 500 g jackfruit cooked or canned / 1kg raw young jackfruit
- 2 tbsp coconut oil
- 1/2 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 1 red onion
- 2 tsp ginger garlic paste
- 8 curry leaves
- 4 small pandan leaves cut
- 2 tbsp sri lankan curry powder or regular curry powder
- 1 tsp kashmiri chili powder
- 1/2 tsp turmeric
- 1 tsp ground cinnamon
- 1 cinnamon stick
- 1/2 tsp black pepper
- 1 tbsp tamarind concentrate
- 1 tsp salt or more as needed
- 1 tsp agave
- 200 ml full fat coconut milk
- 1 cup water add more if too thick
Garnish
- chopped coriander
Instructions
- Heat the oil in a heavy pot over medium heat. Add mustard seeds and fenugreek seeds.
- When they begin to pop, add onion and saute until softened. Add curry leaves, pandan leaves and saute for 1-2 minutes.
- Add ginger garlic paste and saute for another 1-2 minutes.
- Reduce heat. Add cinnamon stick, curry powder, chili powder, turmeric and ground cinnamon Saute for 30 seconds, stirring constantly. Add a splash of water if the spices stick to the pan or start to burn.
- Add tamarind, jackfruit, salt, black pepper, sweetener, water and mix well.
- Finally add the coconut milk, mix well and let the jackfruit cook in the gravy for 3-5 minutes.
- Garnish with coriander and serve with rice. Enjoy!