Polos Curry

Polos Curry

Tender jack fruit cooked in a delicious coconut gravy infused with an array of spices. The essence of tamarind gives this firm family favourite a tinge of sour amidst the spice.

  • Recipe serves:4
  • Preparation Time30 Minutes
  • Cooking Time30 Minutes


  • Jackfruit cut into medium pieces 500g
  • Sliced Onion 1
  • Sliced Garlic 2-3 Cloves
  • Sliced Green Chilli 2
  • Cinnamon Stick 1
  • Cardamom 4-5
  • Cloves 4-5
  • Mustard 1 Teaspoon
  • Knorr Maldive Fish Powder 1 Packet
  • Tamarind Juice 3 Tablespoons
  • Chilli Powder 2 Tablespoons
  • Roasted Curry Powder 2 Tablespoons
  • Crushed Pepper 1 Teaspoon
  • Turmeric Powder 1 Teaspoon
  • Second Extract Coconut Milk (Diyakiri) or Water 300ml
  • Mixed First Extract (Mitikiri) and Second Extract Coconut Milk 900ml
  • Pandan and Curry Leaves
  • Salt to Taste
  • Oil


  • Place a pot with oil on a fire. As the oil heats, put the Mustard in till it bursts
  • Then add Onions, Garlic, Pandan, Curry Leaves and Green Chillies and temper till fragrant.
  • Add the Jackfruit pieces and all spices and temper.
  • Add water or Second Extract Coconut Milk and place on low heat.
  • Add in the mixed First Extract and Second Extract Coconut Milk and cook well on lower heat. Finally add Salt and Sours to taste.
  • For a good polos curry it is recommended that curry should be cooked with plenty of coconut milk and at the end of the cooking process the oil separation should be seen.
  • Chef’s Tip:

    Pressure cook the Polos pieces prior to cooking for more tender Polos curry in no time