Polos Curry (Sri Lankan Jackfruit Coconut Curry) Recipe
Prep Time:
20 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 4 cardamom pods
  • 1 cinnamon stick
  • 10 curry leaves, dried or fresh
  • 2 tablespoons coconut oil
  • 1 large green chili, sliced (adjust to desired heat level)
  • 2 shallots, diced
  • 4 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon turmeric powder
  • 1 (20-ounce) can green jackfruit, drained and shredded
  • 1 (13.5-ounce) can coconut milk
  • Salt, to taste
Directions
  1. Instructions:
  2. In a small pan, dry roast the mustard seeds, cumin seeds, coriander seeds, cardamom pods, cinnamon stick, and the curry leaves until fragrant.
  3. Remove from the heat and coarsely grind.
  4. Heat coconut oil in a large pan or pot over medium heat. Add the sliced green chilies and the roasted spice mixture. Saute for 1 minute.
  5. Add the diced shallot and saute until translucent, about 3-4 minutes.
  6. Add the minced garlic and grated ginger. Saute for 1 minute.
  7. Stir in the turmeric powder and salt. Cook for 1 minute.
  8. Add the shredded jackfruit and coconut milk. Bring to a simmer.
  9. Reduce the heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the jackfruit is tender and the curry has thickened.
  10. Adjust seasoning with salt if needed and serve hot with rice or roti, if desired.