RECIPE
“Breadfruit is such a versatile fruit, with a long history, brought to the world during the spice trades. The Mutiny on the Bounty was even sparked by breadfruit!
Grown on a tree about 7 metres tall with beautiful fan-like leaves, this delicately flavoured fruit has to be picked at exactly the right time. When choosing a breadfruit, make sure the skin is not too green and is unmarked but also that it is not too soft. It should be a dull green and sometimes it even has a mottled look.
Coming from the tropics it is seasonal; your greengrocer should be able to advise you about availability. Don’t bother with the tinned variety as the flavour and texture has been taken away in the canning process.
In Fiji and all over Asia breadfruit is made into chips and served with various sambals, or just seasoned with salt and chilli or sugared for a sweet treat. The Fijians also boil or bake it and use it as the starch content of their meal. If you decide to try this, strain the breadfruit thoroughly once it’s cooked, then leave it covered for a few minutes. The result is that the breadfruit fluffs up and is beautiful to eat.
This curry is a favourite at home in Sri Lanka; my Auntie Padmini always has one waiting when we go to visit.”
Prep Time: 10 mins | Cooking Time: 20 mins | Skill: Easy | Serves: 6
Ingredients
Curry:
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon vegetable curry powder
1 bread fruit, about 500 g (1lb 2 oz), peeled and cut into 3cm pieces
2 small green chillies, halved lengthways
1 onion, finely chopped
1 sprig curry leaves, leaves picked
½ teaspoon ground turmeric
½ teaspoon freshly ground black pepper
3cm (1 ¼ in) piece of cinnamon stick
300 ml (10 ½ fl oz) coconut milk
100 ml (3 ½ fl oz) coconut cream
Pinch of roasted dark curry powder
Salt to taste
For Tempering:
Approx. 80 ml vegetable Oil
1 teaspoon Mustard seeds
6 cm piece Pandan leaf
3 cloves of garlic
1 sprig Curry leaves
½ red Onion, chopped
Method
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.
To make the tempered spices, heat the oil in a pan. Cook the mustard seeds until popping. Add the curry leaves and onion and cook briefly. Add the tempered spices to the curry and stir to combine.
Stirring continuously, add the coconut cream and cook for another 4 minutes or until just below the boil. Do not 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.