Polos Ambula (Young Jackfruit Curry)
A tangy and spicy curry made from young green jackfruit, simmered in a rich blend of Sri Lankan spices and coconut milk. It's a popular vegan/vegetarian dish known for its unique texture and flavor.
🧂 Ingredients
- 800 g Young green jackfruit (in brine or water)(drained, rinsed, and cut into bite-sized pieces)
- 2 tbsp Coconut oil
- 1 tsp Mustard seeds
- 10-12 medium Small red onions(thinly sliced)
- 3 cloves Garlic cloves(finely crushed)
- 1 inch piece Ginger(finely crushed)
- 3-4 sprigs Curry leaves
- 1 tsp Fenugreek seeds
- 1 large Pandan leaf(knotted)
- 4-6 pieces Goraka (Malabar Tamarind)(soaked in warm water, paste made)
- 0.5 tsp Turmeric powder
- 1.5 tbsp Chili powder(adjust to taste)
- 1.5 tbsp Roasted Sri Lankan curry powder
- 1 tsp Black peppercorns(coarsely ground)
- 2 cups Thick coconut milk
- 1 cup Thin coconut milk
- to taste Salt
👨🍳 Instructions
- 1
Prepare the jackfruit: Drain and rinse the young jackfruit thoroughly. Cut it into bite-sized chunks. If using canned jackfruit, ensure all the tough core parts are removed.
💡 Tip: Wear gloves when handling jackfruit, as it can be sticky. - 2
Heat coconut oil in a heavy-bottomed pot or clay pot over medium heat. Add mustard seeds and let them splutter.
- 3
Add the sliced red onions, crushed garlic, crushed ginger, curry leaves, fenugreek seeds, and pandan leaf. Sauté until the onions are softened and lightly browned.
- 4
Stir in the turmeric powder, chili powder, roasted curry powder, and ground black pepper. Cook for 1-2 minutes until fragrant.
💡 Tip: Toasting the spices enhances their flavor. - 5
Add the prepared jackfruit pieces to the pot. Stir well to coat the jackfruit with the spice mixture.
- 6
Pour in the thick coconut milk and the goraka paste. Add salt to taste. Stir everything together.
- 7
Bring the curry to a gentle boil, then reduce the heat to low, cover the pot, and simmer until the jackfruit is tender but still holds its shape.
💡 Tip: Stir occasionally to prevent sticking. If the curry becomes too thick, add a little thin coconut milk or water. - 8
Stir in the thin coconut milk and simmer for another 5-10 minutes until the gravy has thickened to your desired consistency.
- 9
Remove the pandan leaf before serving. Serve hot with rice.
💡 Tip: Polos Ambula often tastes even better the next day as the flavors meld.
💡 Pro Tips
- ✓For a more authentic flavor, use a clay pot for cooking.
- ✓Adjust the amount of chili powder and goraka to suit your spice and sourness preference.
- ✓If goraka is unavailable, tamarind paste can be used as a substitute, but adjust the quantity carefully.
🔄 Variations
- Add a tablespoon of Maldive fish flakes towards the end of cooking for an umami boost.
- Some recipes include a small amount of grated coconut for added richness.
- For a spicier version, add a few slit green chilies along with the onions.