Sri Lankan cuisine isn't just about meat and seafood; it also boasts a rich array of vegetarian dishes, bursting with flavour and nutrition. One such gem is Polos Curry, a delicious and satisfying curry made with polos. This versatile fruit soaks up the flavours of the spices beautifully, creating a hearty and flavourful dish that's a true celebration of Sri Lankan vegetarian cooking. 

 

Ingredients

500g young green jackfruit (Polos) 

1 tbs oil 

½ tsp MA’s Kitchen Mustard Seeds  

8 – 10 curry leaves  

5–6 cloves garlic, chopped  

3–4 dried chillies  

1 large onion, sliced  

2–3 pieces MA’s Kitchen Goraka (Garcinia)  

1 small piece of MA’s Kitchen Cinnamon

35g MA’s Kitchen Meat Curry Mix (This adds depth even to vegetarian dishes!) 

500ml MA’s Coconut Milk – Divide into two (if you are using fresh grated coconut, 250ml thick coconut milk & 500ml second press coconut milk) 

250ml (1 cup) water (If you are using fresh grated coconut to make coconut milk ignore this) 

Salt (to taste)

1 tbsp MA’s Kitchen Chilli Powder (optional, for extra heat)  

 

Instructions

Step 01

Cut the young jackfruit (Polos) into bite-sized cubes and wash thoroughly. 

Step 02

Heat oil in a pan over medium heat. Add mustard seeds. When they start to pop, add curry leaves, chopped garlic, dried chillies, and sliced onion. Sauté until the onion softens and caramelizes, releasing its sweet aroma. 

Step 03

Add the washed jackfruit cubes, goraka, and cinnamon piece. Mix well, ensuring the jackfruit is coated in the spices. 

Step 04

Add MA’s Kitchen Meat Curry Mix and combine thoroughly. This adds a wonderful depth of flavour to the dish, even though it's vegetarian. 

Step 05

Add 250ml of MA's Kitchen coconut milk and 250ml of water. Mix well, reduce the heat to low, and cook until the jackfruit is halfway cooked. (If using fresh grated coconut, use 500ml of second-press coconut milk at this stage instead of thick coconut milk & water) 

Step 06

Once the jackfruit is halfway cooked, add remaining coconut milk (If using fresh grated coconut, use 250ml of first-press thick coconut milk) and simmer until the jackfruit is fully cooked and tender. 

Step 07

Remove the goraka pieces from the curry before serving. They've done their job adding a pleasant tang! 

 

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