Sri Lankan young jackfruit curry

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Tinned green (unripe) jackfruit is a relatively new product to appear on supermarket shelves in the UK, billing itself as a trendy new meat substitute for vegan cooking. However, it has been enjoyed for eons in Asian countries like Sri Lanka, where it’s known as polos. This curry showcases jackfruit’s meaty texture and its ability to absorb flavours with ease – the fact that it’s vegan is simply a bonus for those following a plant-based diet.

Discover more delicious Sri Lankan recipes from the brilliant restaurant Kolamba in Soho here.

First published in 2020
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Unroasted curry powder


Begin by making the unroasted curry powder mix – this will create more than you need for this recipe but it will keep well in an airtight container. Grind all the ingredients together in a pestle and mortar or spice grinder, then store until needed
Heat the vegetable oil in a saucepan over a medium heat. Fry the mustard and fenugreek seeds until they crackle and pop, then add the onion, garlic, green chilli, cumin, coriander, chilli powder, turmeric, cinnamon, tomato, curry leaves, pandan leaf and 1 teaspoon of the unroasted curry powder. Cook for 3-5 minutes, stirring regularly, until the tomato starts to break down
Add the jackfruit, coconut milk, lime juice, sugar and salt, along with 120ml of water. Bring to the boil, then cover and simmer for 1 hour, or until the jackfruit is very soft
Transfer the curry to serving dishes, top with the crispy onions and a few fried curry leaves and serve with rice
First published in 2020

Kolamba is a Sri Lankan restaurant in Soho, London, owned by Eroshan and Aushi Meewella.

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