📝 About This Recipe
This aromatic Jackfruit Curry, inspired by the traditional Sri Lankan 'Polos' preparation, transforms the humble young green jackfruit into a savory masterpiece with a texture remarkably similar to pulled pork. Simmered in a rich, velvety coconut milk base infused with roasted spices, garlic, and ginger, this dish offers a profound depth of flavor that is both earthy and exotic. It is a celebrated plant-based staple that showcases how tropical fruits can take center stage in a hearty, soul-warming meal.
🥗 Ingredients
The Jackfruit Base
- 2 cans Young Green Jackfruit (20oz each, in brine or water—not syrup; drained and rinsed)
- 1/2 teaspoon Turmeric Powder (for parboiling)
- 1 teaspoon Salt (to taste)
The Aromatics & Spices
- 3 tablespoons Coconut Oil (high quality for authentic flavor)
- 1 medium Red Onion (finely sliced)
- 4 cloves Garlic (minced)
- 1 inch Fresh Ginger (grated)
- 2-3 pieces Green Chilies (slit lengthwise)
- 12-15 leaves Curry Leaves (fresh is best)
- 1 piece Ceylon Cinnamon Stick (about 2 inches)
- 2 tablespoons Roasted Curry Powder (Sri Lankan style if available)
- 1 teaspoon Red Chili Powder (adjust for heat preference)
- 1/4 teaspoon Fenugreek Seeds (adds a nutty bitterness)
Liquid Gold & Finishing
- 1.5 cups Thick Coconut Milk (full fat for richness)
- 1 cup Water or Vegetable Stock (as needed for consistency)
- 1 teaspoon Goraka or Tamarind Paste (provides the essential sour note)
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
Drain the canned jackfruit and rinse thoroughly under cold water. Cut the larger triangular pieces in half and remove any particularly tough core bits, though most of it will soften during cooking.
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2
Place the jackfruit in a medium pot, cover with water, and add 1/2 teaspoon of turmeric and a pinch of salt. Bring to a boil and simmer for 10-12 minutes until slightly softened. Drain and set aside.
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3
In a heavy-bottomed pot or Dutch oven, heat the coconut oil over medium heat. Once shimmering, add the fenugreek seeds and cinnamon stick, letting them infuse the oil for 30 seconds.
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4
Add the sliced red onions and sauté for 5-6 minutes until they become translucent and start to turn golden brown at the edges.
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5
Stir in the minced garlic, grated ginger, curry leaves, and green chilies. Cook for another 2 minutes until the aroma is fragrant and the garlic is soft but not burnt.
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6
Lower the heat slightly and add the roasted curry powder and red chili powder. Stir constantly for 1 minute to 'toast' the spices without scorching them.
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7
Add the parboiled jackfruit to the pot. Toss well to ensure every piece is thoroughly coated in the spice and onion mixture.
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8
Pour in the water (or vegetable stock) and the tamarind paste. Stir to combine, bringing the liquid to a gentle simmer.
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9
Cover the pot with a tight-fitting lid and let it simmer on low-medium heat for about 20 minutes. This allows the jackfruit to absorb the deep spice flavors.
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10
Remove the lid and pour in the thick coconut milk. Stir gently. Let it simmer uncovered for another 10-15 minutes until the sauce thickens and reduces to your desired consistency.
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11
Taste the curry and adjust the salt. If the jackfruit is tender enough, you can lightly press some pieces with the back of your spoon to create a 'shredded' texture.
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12
Turn off the heat. Remove the cinnamon stick if desired, and garnish generously with fresh cilantro before serving.
💡 Chef's Tips
Always use 'Young Green Jackfruit' in brine or water; ripe jackfruit in syrup is sweet and will not work for savory curries. If you cannot find Sri Lankan roasted curry powder, you can toast regular curry powder in a dry pan for 2 minutes until it turns a deep cocoa-brown color. Do not skip the 'sour' element (tamarind or goraka); it balances the richness of the coconut milk and cuts through the starchiness of the fruit. For the best flavor, make this curry a few hours in advance or even the day before; the flavors deepen significantly as it sits.
🍽️ Serving Suggestions
Serve over a bed of steaming Basmati rice or traditional red rice. Pair with a side of crispy papadums for a delightful textural contrast. Accompany with a fresh coconut sambal (Pol Sambol) for an authentic Sri Lankan experience. A cool cucumber raita works wonders if you find the spice level a bit too high. Enjoy with a glass of chilled ginger beer or a light, crisp lager.