Jackfruit Curry With Coconut Milk

Called "polos" in Sri Lanka, young jackfruit has a texture that's remarkably similar to chicken or white meat. Coconut milk, spices and jackfruit come together in this traditional Sri Lankan curry that will keep you coming back for more.



  1. Heat the oil in a deep frying pan or casserole and brown the onion, garlic and ginger until golden.
  2. In a blender or coffee grinder, grind fenugreek, curry leaves, cardamom, clove and coriander seeds. Add to the contents of the pan with cinnamon and turmeric and sauté for 2 to 3 minutes.
  3. Add the diced tomatoes and salt and cook 2 to 3 minutes before incorporating the jackfruit pieces, coconut milk, sugar and chili. Simmer uncovered for 20 to 30 minutes, until the jackfruit is tender.
  4. Adjust the seasoning to taste and add chopped cilantro before serving the curry with lime wedges. Serve over rice or lentils.

Side note: this recipe cooks very well in a slow cooker. For an exotic twist, this curry tastes wonderful with the addition of pineapple pieces: just add about a cup at the same time as the jackfruit and omit the coconut sugar if very sweet.