Polos curry (Polos Ambula) is a traditional Sri Lankan curry made with young green jackfruit cooked with roasted spices and coconut milk.
It has a rich, spicy, and slightly tangy taste.

Ingredients (Serves 4–5)

Main Ingredients

• Young jackfruit (polos) – 1 kg (cut into medium cubes)
• Thick coconut milk – 1 cup
• Thin coconut milk – 2 cups
• Onion – 1 large (sliced)
• Garlic – 5 cloves (crushed)
• Ginger – 1-inch piece (crushed)
• Green chillies – 3 (slit)
• Curry leaves – 1 sprig
• Pandan leaf (rampe) – 1 piece
• Cinnamon stick – 1 small piece
• Coconut oil – 3 tbsp

Spice Mix

• Chilli powder – 2 tbsp (adjust according to spice level)
• Roasted curry powder – 2 tbsp
• Turmeric powder – ½ tsp
• Black pepper powder – 1 tsp
• Fenugreek seeds – ½ tsp
• Salt – according to taste

For Tangy Taste

Goraka – 4–5 pieces (soaked in warm water)
(or use tamarind if goraka is unavailable)

Preparation Method

Step 1: Prepare the Polos

1. Wash the young jackfruit pieces well.
2. Boil the jackfruit with a little salt for about 10–15 minutes until slightly soft.
3. Drain the water and keep aside.

Step 2: Make the Curry Base

1. Heat coconut oil in a clay pot or cooking pan.
2. Add cinnamon, curry leaves, and pandan leaf.
3. Add sliced onion and fry until golden brown.
4. Add crushed ginger and garlic. Fry for 1–2 minutes.

Step 3: Add Spices

1. Reduce the heat.
2. Add chilli powder, roasted curry powder, turmeric, pepper, and fenugreek seeds.
3. Mix quickly for a few seconds (do not burn the spices).

Step 4: Cook the Polos

1. Add the boiled jackfruit pieces.
2. Mix well so the spices coat all pieces.
3. Add thin coconut milk and goraka.
4. Cover and cook on low heat for 30–40 minutes until the jackfruit absorbs the flavours.

Step 5: Final Cooking

1. Add thick coconut milk.
2. Cook for another 10–15 minutes until the curry becomes thick and dark in colour.
3. Adjust salt and spice level.