This something my mom loves making when she gets fresh breadfruit. I recently gave this a try and found it went pretty well with flat bread. The curry tastes better when made ahead , so what was lunch turned into a delicious leftover for dinner.Most curries are like that they tastes better . For us, a whole breadfruit is too much , so I like to cut it into quarters and then freeze them.
It does loose a bit of its tastes but still goes well with curries. I think the only thing if you are not a local, that you cant get hold of would be rihaakuru, which gives it a distinctive taste. My father discovered this really great rihaakuru seller in the market , their rihaakuru is really good quality and although quite pricey it stays well for months. Look for this labeling , usually a lady vendor situated in the closed market area in front of the fish market. Go straight in and need to walk a few rows in to find her or her bangladeshi assistant.
|Best rihaakuru I have discovered so far.|
Recipe: Banbukeyo Bongara
1/4 of a large banbukeyo or breadfruit, peeled cored and cut into bite size cubes
1 large onion, sliced
3 fat cloves of garlic, sliced
1 tsp grated ginger
1 1/2 tsp roasted curry powder ( I used shop bought this time , you can make your own if you cant get hold of some)
1/2 tsp freshly ground black pepper
1/4 tsp ground tumeric
11/2 tsp dried red chilli powder ( not mixtures but pure red chilli powder)
1 tbsp good quality rihaakuru ( local fish paste)
100g ( about half a fillet) of Maldivian smoked tuna fish ( valhomas), thinly sliced
4-5 billinbi or 1 thinly sliced green unripe mango or 1/2 tsp tamarind puree or lime juice
Thin coconut milk ( made with 150 ml canned coconut milk and 400 ml water)
Thick coconut milk ( 100 ml good quality canned coconut milk )
* when using canned or packed coconut milk always give it a good shake before opening.
10 curry leaves
3" pandan leaf cut into large pieces
First cook the breadfruit in a little water ,about 2 cups.in a small pot , Once the breadfruit is half cooked, switch off.
Add all the other ingredients except thick coconut milk. Place it back on the stove top over a medium heat and simmer for 10 -15 minutes. Taste add salt. and stir in thick coconut milk.
Cook for another 1-2 minutes and then switch off.
Serve with rice or flat bread.