Young Jackfruit Curry (Polos)

Polos, or young jackfruit curry, is Sri Lanka’s beloved meatless main, made from unripe jackfruit that cooks into something startlingly meaty. The chunks are simmered with roasted curry powder and coconut milk until tender and full of flavor. It is a staple on Friday menus and a favorite of vegetarians and carnivores alike, who argue over whether it really needs the meat. The tree grows in nearly every village, and the young fruit, picked before it turns sweet, is the one meant for the curry pot.

The island’s favorite meatless meat

The jackfruit has a mild, artichoke-like flavor and a fibrous texture that drinks up the gravy, turning silky and rich. The curry is warming and deep, with coconut, curry leaves, and a faint sweetness from the fruit itself. It is at its best ladled over rice with dhal and a spoonful of pol sambol on the side, and it is the dish that convinces skeptics that plants can be this satisfying.

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See where this dish fits among the world’s curries: World of Curries guide.

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