Sri Lankan Recipes

Kiri Kos Maluwa – Creamy Coconut Curry Recipe from The Hill Country

When I was a school going kid, I could spend my school holidays in my grandmother’s place which is in the hill country region of Sri Lanka. It is a small village surrounded by tea plantations. What I really loved there was the lifestyle in the midst of the tea estates.

Ancestors of most of the plantation workers there were brought to this region during the British period from the southern part of India. They live in Sri Lanka for generations and support the economy as a backbone with their plantation work. Jackfruit is lifeline of these plantation workers in the hill country, just like tea and coconut roti. No wonder, you can find at least one or two jackfruit trees in every house there. People there, love having jackfruit for all the three meals a day.

Picture of Sri Lankan Jackfruit Curry with Red Rice Rotis.

Unlike other countries, jackfruits is available throughout the year in different forms across the island. The baby jackfruit is usually used for preparing Polas Maalum (Baby Jackfruit Stir Fry), bigger one but unripe jackfruit is for Ambul Polos Curry (Tamarind curry), unripe and ripe jackfruit pods are for Kiri Kos Maluwa (Jackfruit Curry with Coconut Milk).

Here is the recipe for ripe jackfruit curry. The selection of jackfruit pods matters a lot in this. You can try this with both ripe and unripe jackfruit pods. Both would taste differently.

Kiri Kos Maluwa

Kiri Kos Maluwa – Creamy Coconut Curry Recipe from The Hill Country Kiri Kos Maluwa – Creamy Coconut Curry Recipe from The Hill Country Print This
Serves: 04 Prep Time: Cooking Time:
Nutrition facts: 150 calories fat
Rating: 5.0/5
( 1 voted )


  • Jackfruit Pods - 10 Nos
  • Coconut Milk (1st Extraction) - 100 ml
  • Chopped Shallots - 06 Nos
  • Chopped Garlic - 04 Cloves
  • Slit Green Chillies - 02 Nos
  • Unroasted Curry Powder - 0.5 tablespoon
  • Pepper Power - 0.5 tablespoon
  • Cumin Powder - 0.5 tablespoon
  • Cinnamon - A Small Piece
  • Turmeric Powder - 0.5 tablespoon
  • Ramp Leaves - A Small Piece
  • Curry Leaves - A Few
  • Salt - 01 tablespoon


  1. Cut the jackfruit pods into lengthy pieces. Peel the outer shell of the seeds and cut them into two or three pieces.
  2. In a pressure cooker, add little water, chopped jackfruit pods, seeds, turmeric powder & salt and pressure cook it for two whistles.
  3. In another pan heat little coconut oil and add curry leaves, ramp leaves, cinnamon, chopped shallots, chopped garlic, & salt and sauté it well.
  4. Let the pressure release naturally and add the sautéed onion-garlic mix. Add the spice powders, slit green chillies and a little water, if required. Mix it well and cook on medium flame.
  5. Once the curry is cooked well, reduce the flame and add coconut milk. Keep stirring and bring it to a boil.
  6. Serve with hot rice or coconut roti.


You can also mash the cooked jackfruit if you want very thick curry. Do not add more water for pressure cooking jackfruit.

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Shormi 26th October 2018 at 6:09 pm

So ,the next time when I buy jackfruit I will definitely give it a shot is quite different than what is prepared in our home ..Also wonderful blog sathis ..keep it up ❤

Sathiskumar Shanmugam 26th October 2018 at 7:00 pm

Thank you! Do try and let me know your feedback. I am sure you would love it.


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