Polos (Sri Lankan Young Jackfruit Curry)

Polos is Sri Lanka's famous young (unripe) jackfruit curry, and one of the great vegan dishes of the island. Cooked long and slow in a dark, roasted curry base, the firm green jackfruit turns tender and takes on an almost meaty, pulled texture that soaks up all the spice. It's rich, deeply savoury and hearty enough to be the centre of the plate.

Use young/green jackfruit in brine or water (not the sweet ripe fruit, and not syrup-packed). Canned is the easy route and works beautifully. The signature flavour comes from Sri Lankan roasted curry powder and a good long simmer, so give it time — polos rewards patience.

Ingredients

• 2 x 400g cans young green jackfruit in brine/water, drained and cut into chunks
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp ginger-garlic paste
• 1 sprig curry leaves
• 1 piece pandan leaf (rampe), optional
• 1 small cinnamon stick
• 1/4 tsp fenugreek seeds
• 1 tbsp Sri Lankan roasted curry powder
• 1 tsp chilli powder (to taste)
• 1/2 tsp turmeric
• 1 tbsp roasted curry powder, extra, for depth
• 1 cup thin coconut milk
• 3/4 cup thick coconut milk
• 1 tbsp tamarind paste
• 2 tbsp coconut oil
• Salt, to taste

Method

1. Drain and rinse the jackfruit well. Cut any large pieces into bite-size chunks; keep the firmer core pieces, which hold their shape.
2. Heat the coconut oil in a pot over medium heat. Add the fenugreek, cinnamon, curry leaves and pandan and sizzle for 30 seconds.
3. Add the onion, garlic and ginger-garlic paste. Cook for 5 minutes until soft and golden.
4. Stir in the roasted curry powder, chilli powder and turmeric and cook for 1 minute until fragrant.
5. Add the jackfruit and toss to coat in the spices. Pour in the thin coconut milk and tamarind paste, season with salt, and bring to a simmer.
6. Cover and cook gently for 30–35 minutes, stirring occasionally, until the jackfruit is very tender and easily pulled apart with a spoon. Add a splash of water if it dries out.
7. Add the thick coconut milk and simmer uncovered for another 8–10 minutes, until the gravy is dark and thickened. Don't let it boil hard.
8. Taste and adjust salt and tamarind for a savoury, slightly tangy finish. Serve with rice, pol sambol and a green.