Polos Curry

Polos Curry

The authentic Sri Lankan dish. Delicious polos curry with pieces of tender jack blended with a combination of aromatic spices. A mouth-watering accompaniment for rice.

  • Recipe serves:4 to 5
  • Preparation Time15 Minutes
  • Cooking Time40 Minutes


  • 500g tender jack, cut into medium size pieces
  • 1 onion, thinly sliced
  • 2 or 3 garlic cloves, chopped
  • 2 green chilies, thinly sliced
  • 1 cinnamon stick
  • 4 or 5 cardamom pods
  • 4 or 5 cloves
  • 1 tsp mustard seeds
  • 1 sachet Knorr Maldive Fish Powder Mix
  • 1 tbsp Astra Margarine
  • 3 tbsp tamarind extract
  • 2 tbsp chili powder
  • 2 tbsp roasted curry powder
  • 1 tsp pepper powder
  • 1 tsp turmeric
  • 300ml coconut milk (second extract)
  • 900ml thick and thin coconut milk, mixed together
  • Rampe and curry leaves
  • Salt to taste


  • Melt Astra in a pot on a low flame. Add mustard seeds and cover with a lid. After the mustard seeds pop, add onion, garlic, rampe, curry leaves, and green chilies. Sauté until fragrant.
  • Add polos, Knorr Maldive Fish Powder Mix and all the spices into the pot. Sauté for a minute or two.
  • Add the second extract of coconut milk. Bring to a boil and simmer.
  • When polos pieces are almost fully cooked, add the rest of the coconut milk and cook until the gravy thickens.
  • Adjust seasoning and serve hot.
  • The taste of home. A firm Sri Lankan favorite, bursting with flavor.

    Chef’s Tip:

    Add some scraped and thinly sliced coconut to the curry for enhanced flavor and texture.