The flavours of this curry are hearty, savoury, and remarkably meaty—without any meat at all.
Called "Kos" in Sinhala, this features mature jackfruit, a tropical fruit with a dense, fibrous texture that mimics slow-cooked meat when simmered. It doesn't taste like fruit. Instead, it soaks up every spice it's cooked with, becoming tender, satisfying, and packed with character.
The curry itself is warm and complex. Roasted curry powder brings that signature nutty depth, while turmeric, black pepper, and cinnamon add earthy warmth. Fenugreek offers a gentle bitterness, balanced by creamy coconut milk. Green chilli provides mild heat, and curry leaves weave through with fresh aroma. A secret ingredient—garcinia (also called goraka)—adds a subtle sour note that cuts through the richness, a classic Sri Lankan touch.
The result is a thick, clinging curry where every forkful of jackfruit is packed with spice and flavour.
Perfect with rice, flatbread (roti,naan), or as the centrepiece of a Sri Lankan feast alongside our Colombo Chicken Curry and Jaffna Prawn curry.
