Jackfruit Curry

Jackfruit Curry (Polos Curry)


This curry is taken from one which I have eaten every time we go to Sri Lanka. Although I haven’t found suitable fresh jackfruit here in the U.K, the tinned jackfruit seems to work very nicely indeed! You do need to make sure you don’t buy the ripened jackfruit as that is a different variety and would give a completely different taste. The type I bought from my local Asian Supermarket is called “Green Jackfruit” and a picture is below.


This is my own recipe which I have simplified as I feel that in this case reducing the variety of spces brings out the flavour of the jackfruit. Traditionalists may disagree, but there’s only one way to find out:)

Serves 2 people

What you need:

1 can  Green Jack fruit
1 onion, chopped
1-2 green chillies, sliced lengthways
2 tsp garlic, finely chopped
2 tsp ginger, finely chopped
2-3 tsp Srilankan curry powder
1 tsp turmeric powder
3 tablespoons coconut milk/coconut powder
salt to taste

To temper:

Mustard seeds
Cumin seeds
1 sprig of curry leaves
2 tablespoons of oil

How to make it:

1.Temper the mustard seeds, cumin seeds and curry leaves in about 2 tablespoons of oil.

2. Then add the onions, green chillies, ginger, garlic and  sautee until golden brown.

3. Now add the curry powder and combine with the ingredients for about 30 seconds and then add the jackfruit, 2 tablespoons of water & salt.

4. This next part is when you need some patience and some intuition. You need to cook the curry on a low flame until cooked. For me it took about 20 – 30 minutes and I used a heave bottomed pan and covered it with a lid. You may also need to add a little more water if it evaporates. You need the water to help cook the jackfruit.

5. After the jackfruit is cooked through, add the coconut milk/coconut powder dissolved in water, and then cook for a further minutes.  Check the seasoning and then serve hot.

I like to serve this with red rice but it goes well with Roti’s too.