Baby Jackfruit Curry (Polos Curry; පොලොස් ව්‍යාංජනය)

Polos curry — பொலோஸ் கறி in Tamil, පොලොස් ව්‍යාංජනය in Sinhala — is one of Sri Lanka's most-loved everyday dishes. Made from young, unripe jackfruit harvested before the flesh turns sweet, it has the dense, meaty texture that makes it a satisfying centrepiece on the rice plate. The dish is naturally vegan, gluten-free, and rich in dietary fibre, which explains why it has moved well beyond the island's borders and found a place on plant-based menus worldwide.

What makes Polos Curry different from other jackfruit dishes?

The key is timing. Baby jackfruit — harvested when the fruit is still small and firm, typically under 25 cm — contains very little sugar. Cooked in a blend of roasted spices and coconut milk, it absorbs flavour the way a root vegetable would, remaining firm rather than turning mushy. Ripe jackfruit, by contrast, is sweet and eaten as a fruit or dessert ingredient. Each Sri Lankan household has its own spice balance, often guarded as a family recipe passed down through generations, so no two Polos curries taste identical.

What ingredients do you need for Polos Curry?

The list below is a reliable starting point. If you are outside Sri Lanka, tinned young jackfruit in brine (drained and rinsed) works well as a substitute for fresh.

• Grapeseed oil or coconut oil — 2 tbsp
• Black mustard seeds — ½ tsp
• Fenugreek seeds — ½ tsp
• 1 large onion, finely chopped
• Garlic — 2 cloves, finely chopped
• 1 green chilli, finely chopped
• Mild curry powder — 1 tsp
• Ground cumin — 1 tsp
• Ground coriander — ½ tsp
• Mild chilli powder — ½ tsp
• Ground turmeric — 1 tsp
• 1 cinnamon stick
• 1 medium tomato, chopped
• Curry leaves — 6 to 8 fresh leaves
• Pandan leaf — a 5 cm piece (optional but recommended)
• Green jackfruit (Polos) — 500 g tin, drained and rinsed, or equivalent fresh
• Coconut milk — 240 ml
• Water — 120 ml
• Lime juice — 1 tbsp
• Sugar — 1 tsp
• Fine sea salt — ¾ tsp
• Crispy fried onion — 2 tbsp, for garnish

How do you cook Polos Curry step by step?

1. Temper the seeds. Heat the oil in a wide, heavy-based pan over a medium flame. Add the mustard and fenugreek seeds and stir for about one minute until the mustard seeds begin to pop.
2. Build the base. Add the onion and cook, stirring often, for five to seven minutes until softened and lightly golden. Add the garlic and green chilli and cook for a further two minutes.
3. Add the spices and aromatics. Stir in the curry powder, cumin, coriander, chilli powder, turmeric, and cinnamon stick. Cook the spice paste for one to two minutes — this step is important for rounding out the raw flavour. Add the tomato, curry leaves, and pandan leaf, then stir everything together.
4. Add the jackfruit. Fold in the drained jackfruit pieces, coating them thoroughly in the spice base. Cook for three minutes.
5. Simmer in coconut milk. Pour in the coconut milk and water. Bring to a gentle simmer, cover partially, and cook for 20 to 25 minutes, stirring occasionally, until the jackfruit is tender and the sauce has thickened to a creamy consistency.
6. Season and finish. Stir in the lime juice, sugar, and salt. Taste and adjust. Remove the cinnamon stick and pandan leaf before serving.
7. Garnish. Scatter the crispy fried onion over the top just before bringing the dish to the table.

What do you serve with Polos Curry?

In Sri Lanka, Polos curry is almost always served alongside steamed red or white rice, a fresh coconut sambal (lunu dehi — lime-pickled onion relish — is a classic partner), and perhaps a lentil dhal or a simple green leaf mallum. The combination covers carbohydrate, plant protein, and the cooling contrast of a sambal, making it a nutritionally complete meal without any animal products.

For a lighter meal, serve the curry in a wrap with shredded cabbage and a squeeze of lime — a preparation that has become popular in Sri Lankan street food stalls and urban cafés.

What are the nutritional benefits of baby jackfruit?

Young jackfruit is low in sugar and calories compared to its ripe form and provides a modest amount of dietary fibre, potassium, and vitamins B6 and C. It contains no gluten and very little fat before cooking. Because its texture mimics pulled meat when shredded and slow-cooked, it has become a widely used protein alternative in vegan cooking internationally — though it is worth noting that jackfruit alone is not a high-protein food and is best combined with legumes or pulses for a balanced diet.

Where can you try Polos Curry in Sri Lanka?

Almost every local home kitchen and traditional rice-and-curry restaurant serves Polos curry during the season when young jackfruit is available, broadly between February and June. Village-style establishments — particularly in the hill country around Ella and the cultural heartland of the central plains — tend to prepare it closest to the traditional recipe, cooked in clay pots over wood fires.

Jackfruit trees grow abundantly across the wet and intermediate zones of Sri Lanka, and it is common to see roadside vendors selling fresh young jackfruit by the kilo. If you are travelling with a guide, asking to visit a local market and watch the preparation is one of the more memorable culinary experiences the island offers.

Can you use ready-made or packaged Polos Curry?

Several Sri Lankan producers now package Polos curry — either as a ready-to-eat preparation or as brined young jackfruit for home cooking. Tinned and jarred versions are a practical option for travellers who want to bring the flavour home or for cooks outside Sri Lanka where fresh young jackfruit is difficult to source. The quality of packaged products varies; look for preparations that list coconut milk and whole spices in the ingredient list rather than artificial flavourings.