A favourite through Asia and the Pacific, it can be a little hard to get in the Western world. Ask your Asian grocer or vegetables markets to source it for you. It should be dull green and not too soft. Don’t bother with the tinned variety.
1 tsp ground coriander
1 tsp ground cumin
1 tsp vegetable curry powder
1 breadfruit, about 500 g (1lb 2 oz), peeled and cut into 3cm pieces
2 small green chillies, halved lengthways
100g onion, finely chopped
1 sprig curry leaves, leaves picked
½ tsp ground turmeric
½ tsp freshly ground black pepper
3cm (1 ¼ in) piece of cinnamon stick
500ml (10 ½ fl oz) coconut milk
100ml (3 ½ fl oz) coconut cream
Pinch of roasted dark curry powder
White mustard seeds, finely ground
3 cloves of garlic
100ml vegetable oil
1 tsp mustard seeds
1 sprig curry leaves
½ red onion
Place the coriander, cumin and vegetable curry powder in a small heavy-based frying pan and dry roast over low heat until dark brown.
Place the roasted spices and all the ingredients except the coconut cream and roasted dark curry powder in a heavy-based saucepan and simmer for 12 minutes or until the breadfruit is tender.
Add the tempered spices and stir to combine.
Stirring continuously, add the coconut cream and cook for another 4 minutes or until just below the boil. (Do not allow it to boil.) The sauce should be thick and the breadfruit soft and tender. Season to taste with salt, sprinkle with the roast curry powder and serve. Do not stir in the roasted curry powder.