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Slow-cooked young jackfruit curry

Sri Lankan polos/ young jackfruit curry
Cooking Method ,
Difficulty Beginner
Prep Time: 10 min Cook Time: 12.5 hour Total Time: 12 hrs 40 mins
Servings 4

Slow-cooked to perfection. This Sri Lankan young jackfruit curry aka Polos curry is so full of flavor and the pieces are so tender. A must-try Sri Lankan dish.

  • 1 can of young jackfruit (1 can = 20 oz net w./10oz drained w.)
  • 1/4 cup finely chopped onion or shallots
  • 5 garlic cloves finely chopped
  • 1 sprig of curry leaves*
  • 1 small pandan leaf broken into 3inch pieces
  • 1 tablespoon broken fresh coconut slices (optional)
  • 1 teaspoon Maldive fish flakes/umbalakada (optional)
  • 1 piece of Garcinia cambogia/goraka*
  • 1 piece of ceylon cinnamon (roughly about 3 inches)
  • 1 tablespoon Sri Lankan unroasted curry powder
  • 2 teaspoons chili powder (adjust to your spice level)
  • 2 teaspoons coconut oil
  • 1 cup thick coconut milk (I use canned)
  • salt to your taste
  • 1/2 cup grated coconut (fresh or frozen)
  1. Turn on the saute function in your instant pot/multicooker. Add coconut oil. Also add Sri Lankan unroasted curry powder, chili powder, and about 1/2 tsp of salt. Toast the spices in oil for about 10 seconds until they become fragrant and a little darker in color.

  2. If the spices start to stick to the bottom, turn off the instant pot. The residual heat is enough for the rest of the ingredients.  Add curry leaves, pandan leaves, garlic, ginger, onion, Goraka/Garcinia, cinnamon, coconut slices, Maldive fish flakes and saute until onions become soft.

  3. Then add your young jackfruit pieces. Mix well with the spices.

  4. Add coconut milk*. Taste the curry and add salt if it needs any. (I add about 1/4 tsp salt, totaling roughly about 3/4 tsp salt for one can of young jackfruit). 

  5. Seal the pot. Slow-cook for 12 hours on low temp.

  6. While the curry is cooking, dry roast the grated coconut in a pan until they become dark brown.

  7. In a mortar and pestle or in a spice grinder or blender, grind the roasted coconut until they become a rough powder. 

  8. When the time is up, turn off and quick release if you're using an instant pot. This is how the curry looks like after being slow-cooked for 12 hours on low.

  9. Add toasted coconut to the curry. Mix gently without breaking the pieces. 

  10. Turn on the slow cooker mode again and set the temp to low. Cook the curry uncovered with the lid for about 20 - 30 mins more. Until the curry gets thicker. Make sure to gently move the pieces from time to time with a spatula. This would stop the bottom of the jackfruit pieces from roasting or sticking to the pot. Optional step: add a few broken curry leaves for the aroma.

  11. Turn off the instant pot when you get the desired thickness of the curry.  The curry would be even thicker as it cools down. This curry can last about 5 days in the fridge.

  1. Curry leaves I find in the US are twice as big as the curry leaves I get in Sri Lanka. If you're using small curry leaves, use two sprigs.
  2. Goraka or Garcinia is also known as Brindle Berry or Malabar Tamarind. It has a very unique sourness to it and uses in many Sri Lankan curries, in dried form.
  3. I add a cup of thick coconut milk directly out of the can because I like to cook my curry as a dry curry. But if you want more liquid in your curry then add more coconut milk. 
Keywords: Polos curry, Young jackfruit, Jackfruit, Meatless, Slow-cooker, Instant pot, Crock pot, slow cooker recipes, Sri Lankan traditional curries