Sri Lankan breadfruit(del curry).
A breadfruit recipe made with Sri Lankan curry powders and coconut milk with a tempering that gives this vegan curry amazing flavours. If you enjoyed the taste of Sri Lankan jackfruit curry. Then a pot of breadfruit curry is just the type of dish you’ll want to try cooking.
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
- Ingredients to cook breadfruit curry
- 1 breadfruit(cleaned and cut as per instruction given below)
- 2 and 1/2 cups of water
- 2 tsp curry powder(unroasted)
- 1 tsp turmeric powder
- 1 tsp fenugreek seed
- 1/4 or 1/2 teaspoon pepper powder
- 1 tsp red chilli powder
- 1 tbsp minced garlic(3-4 cloves)
- A sprig of curry leaves(substitute with a bay leaf)
- 1 large onion sliced
- 1 cup thick coconut milk(1/2 cup more if you want more gravy)
- FOR TEMPRING
- 4-5 curry leaves
- A piece of pandan leaf(optional)
- 1 large onion sliced
- 3 whole red dried chillies(you can substitute red chilli flakes)
- 1 tsp mustard seed
Instructions
- 1
Slice off the top of the breadfruit which would have a stem as well as the bottom(just like you’ll cut off the bottom and top of a carrot or cucumber).
- 2
Gently cut off the green skin of the breadfruit till the white part of the fruit is exposed.
- 3
Have some paper towels ready to wipe off any milk oozing from the fruit.
- 4
Cut the breadfruit in half, and then into four(again, stem to bottom, lengthwise).
- 5
You’ll notice the thick core of the fruit in the middle of the slices.
- 6
Cut the core and then you can slice the remaining breadfruit into 1 and 1/2 inch cubes.
- 7
Slice off the top of the breadfruit which would have a stem as well as the bottom(just like you’ll cut off the bottom and top of a carrot or cucumber).
- 8
Gently cut off the green skin of the breadfruit till the white part of the fruit is exposed.
- 9
Have some paper towels ready to wipe off any milk oozing from the fruit.
- 10
Cut the breadfruit in half, and then into four(again, stem to bottom, lengthwise).
- 11
You’ll notice the thick core of the fruit in the middle of the slices.
- 12
Cut the core and then you can slice the remaining breadfruit into 1 and 1/2 inch cubes.
- 13
To the same pan, add curry leaves, fenugreek, minced garlic, turmeric, chilli powder, pepper powder, onions and salt to season.
- 14
Use a spoon to combine all the ingredients and switch on the stove to medium heat.
- 15
Let the breadfruit curry cook for 15-25 minutes until or until the breadfruit becomes tender(use a fork to check on how soft they have turned).
- 16
Once the chunks are tender, pour in the coconut milk, depending on how much gravy you need it will be 1 cup or another extra 1/2 cup.
- 17
Once the chunks are tender, pour in the coconut milk, depending on how much gravy you need it will be 1 cup or another extra 1/2 cup.
- 18
Once the breadfruit reaches a thick consistency switch off the stove and prepares the tempering as mentioned below.
- 19
In a small thaachi(a type of small frying pan, use your usual small frying pan for this purpose).
- 20
Place the pan over a low fire.
- 21
Add 4-5 tablespoons of oil, followed by curry leaves, pandan leaf, and sliced onion.
- 22
let them cook until they turn translucent and slightly golden, followed by whole red dry chillies, and mustard(add the tempering ingredients in the order given).
- 23
Temper until all ingredients turn slightly golden without burning them, less than 3 minutes.
- 24
Once the tempering is done, pour the tempering over the breadfruit curry and mix.
- 25
Serve warm with rice and curry.