Jackfruit Curry

★★★★★ 278 Ratings

Description:

Jackfruit Curry is a flavorful and hearty Sri Lankan dish made with young jackfruit, coconut milk, and a blend of aromatic spices. Known as Polos Curry in Sri Lanka, this dish is a vegetarian favorite, offering a meaty texture and rich flavor that appeals to both vegetarians and meat-lovers alike. The young jackfruit absorbs the spices and coconut milk beautifully, creating a creamy and satisfying curry. Often served with rice or roti, this dish is a testament to Sri Lanka’s love for bold flavors and tropical ingredients.

Ingredients:

• 2 cups young jackfruit, chopped (fresh or canned)
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 2 green chilies, sliced
• 1 sprig curry leaves
• 1 tbsp curry powder
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder (optional, for extra heat)
• 1 cup thick coconut milk
• 1 cup thin coconut milk (or water)
• 1 tbsp oil
• Salt to taste

Instructions

Step 1: Prepare the Jackfruit

1. If using fresh young jackfruit, peel and chop it into bite-sized pieces. Remove the core and any seeds.
2. Boil the jackfruit in salted water for 10-15 minutes until tender. Drain and set aside.

Step 2: Sauté the Aromatics

1. Heat 1 tbsp oil in a large pan over medium heat.
2. Add 1 chopped onion, 2 minced garlic cloves, 1-inch minced ginger, 2 sliced green chilies, and 1 sprig of curry leaves. Sauté until the onions are soft and golden.

Step 3: Add the Spices

1. Add 1 tbsp curry powder, 1/2 tsp turmeric powder, and 1/2 tsp chili powder (if using). Stir well to coat the aromatics.

Step 4: Cook the Jackfruit

1. Add the boiled jackfruit to the pan and mix well with the spices.
2. Pour in 1 cup of thin coconut milk (or water) and simmer for 10-15 minutes, allowing the jackfruit to absorb the flavors.

Step 5: Add Thick Coconut Milk

1. Stir in 1 cup of thick coconut milk and simmer for another 5-7 minutes. Avoid boiling vigorously to prevent the coconut milk from curdling.

Step 6: Adjust Seasoning and Serve

1. Taste the curry and adjust the salt and spice levels as needed.
2. Serve hot with rice, roti, or string hoppers.

Tips for Perfect Jackfruit Curry:

• Use young jackfruit for this recipe, as it has a neutral flavor and meaty texture. Mature jackfruit is sweet and not suitable for curries.
• If using canned jackfruit, rinse it thoroughly to remove any brine or preservatives.
• For a richer flavor, toast the spices (curry powder, turmeric, and chili powder) in a dry pan before adding them to the curry.
• Adjust the amount of green chilies and chili powder based on your spice tolerance.
• Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid curdling the coconut milk.

Cultural Significance:

Jackfruit Curry, or Polos Curry, is a beloved dish in Sri Lankan cuisine, especially among vegetarians. The jackfruit tree is often referred to as the "poor man's meat" due to its versatility and nutritional value. In rural areas, jackfruit is a common ingredient, and this curry is a staple in many households. Its rich, creamy texture and bold flavors reflect the tropical abundance of Sri Lanka and the island’s tradition of using natural, locally sourced ingredients. Jackfruit Curry is not only a delicious meal but also a symbol of sustainability and resourcefulness in Sri Lankan culture.