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Friday, June 17, 2011

Breadfruit curry ( Banbukeyo Riha)


 After a lovely holiday in  Malacca, am back and its back to normal at home.  A few days back  a friend of mine sent me a breadfruit. Breadfruit is grown or rather was growing widely back home in Maldives, I say was as I am not sure how many trees are left now adays. Its  considered a vegetable and has a nice starchy a bit breadlike taste.
I have spotted  quite a number of these trees around Malaysia  and my friends here all keep their eyes peeled when driving around for a tree with breadfruit , if they spot a good tree with abundant breadfruit they actually go and ask the owner if they can buy some :), most of the owners in this part of  Malaysia are quite generous and sometimes even give it for free.

Anyway back  to my breadfruit curry,  I know its not easy or you probably have never seen something like this but this is just to introduce you to slightly more authentic curry dishes and also for local readers :) .


First clean and prepare your  breadfruit, I had a good size one, choose one with light green colour, not the dark green, which means its still young. When you cut through it, it will give away a sticky sap. Peel the skin with a knife or a vegetable peeler, easier to peel if you quarter it.  Remove the core  and place the flesh in water till you start cooking.

To remove the sticky sap from your hands and knife rub some vegetable oil and wash well with soap.

Breadfruit curry :

1/4 breadfruit ( freeze the rest if you have a small family like mine)
1 sprig curry leaves
2 cloves garlic
1 1/2 tsp freshly ground cumin ( toast them in a dry pan before grinding  to really enhance their flavor but dont burn it)
1 medium onion
80 ml coconut milk ( i used packed coconut milk, if fresh extract thick coconut milk)
2 green chillies ( optional)
1/4- 1/2 tsp tumeric ( depends on the brand as some are more stronger than others)
Water
salt
Juice of 1/2 a lime

1. Cut the breadfruit into bite size cubes. Place in a suitable pot with enough water to cover it all up. Place on stove with  a pinch of salt and bring to a boil.

2. While the breadfruit is cooking, place the onions in a blender along with cumin and coconut milk and blend till smooth.

3. Once the breadfruit start to soften, add curry leaves and grate the garlic cloves into the pot and add tumeric. Stir , add some more water if necessary.

4. Cook for a further 5 minutes, when the bread fruit is soft add the coconut milk mixture, add the chilli if using and cook for a further 2 minutes on a low heat. You want a thick gravy. Taste adjust salt and squeeze in your lime and switch off. Serve with Roshi or plain cooked rice.

Variation, traditionally according to my mum instead of adding the chillies you serve the curry with a side dish of dried chillies fried in a little oil.  This curry tastes even better once you reheat it a couple of times and eat it the next day :) . If you really want to try the recipe but have no access to breadfruit try making it with potatoes.

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