Sri Lankan Polos Jackfruit Curry Recipe Kolamba

Kolamba’s polos (young jackfruit curry)

  • serves 4
  • Easy

Make a vegan Sri Lankan feast tonight, with a jackfruit curry recipe straight from the kitchen of Kolamba in London. You'll need plenty of fresh spices and a tin of green jackfruit

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This dish is topped with deep-fried shallots and curry leaves at Kolamba, but we find shop-bought crispy onions are a handy cheat. Read our review of Kolamba restaurant here.

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Ingredients

  • rapeseed oil 2 tbsp
  • black mustard seeds ½ tsp
  • fenugreek seeds ½ tsp
  • onion 1, finely chopped
  • garlic 2 cloves, finely chopped
  • green chilli 1, finely chopped
  • mild curry powder 1 tsp
  • ground cumin 1 tsp
  • ground coriander ½ tsp
  • mild chilli powder ½ tsp
  • ground turmeric 1 tsp
  • cinnamon 1 stick
  • tomato 1 medium, chopped
  • curry leaves 6-8
  • pandan leaf 5cm piece, (optional, see notes below)
  • green jackfruit 500g tin, drained
  • coconut milk 240ml
  • lime juice 1 tbsp
  • sugar (any will do) 1 tsp
  • fine sea salt ​3⁄4 tbsp
  • ready-made crispy fried onions 2 tbsp
  • cooked rice to serve

Method

  • Step 1

    Heat the rapeseed oil over a medium heat and fry the mustard and fenugreek seeds for 1 minute until popping. Add the onion, garlic, chilli, curry powder, cumin, coriander, chilli powder, turmeric, cinnamon, tomato, curry leaves and pandan leaf, if using. Stir continuously for 3-5 minutes or until the tomato starts to break down.

  • Step 2

    Tip in the jackfruit, coconut milk, lime juice, sugar, salt and 120ml of water. Bring to a boil, put on a lid and gently simmer for 1 hour or until the jackfruit is very soft. Top the curry with the crispy onions and serve with rice.

Check out more of our vegan curry recipes here

Vegan Jackfruit Curry Recipe

Nutritional Information

  • Kcals 290
  • Fat 19.5g
  • Saturates 9.2g
  • Carbs 24.1g
  • Sugars 18.4g
  • Fibre 2.0g
  • Protein 3.5g
  • Salt 2.6g
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