Tinned green (unripe) jackfruit is a relatively new product to appear on supermarket shelves in the UK, billing itself as a trendy new meat substitute for vegan cooking. However, it has been enjoyed for eons in Asian countries like Sri Lanka, where it’s known as polos. This curry showcases jackfruit’s meaty texture and its ability to absorb flavours with ease – the fact that it’s vegan is simply a bonus for those following a plant-based diet.
Discover more delicious Sri Lankan recipes from the brilliant restaurant Kolamba in Soho here.
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