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Saturday, June 11, 2016

Banbukeyo Bongara ( Spicy Breadfruit Curry)


                                        

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

Serves 4
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
salt

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.

2 comments:

  1. Very interesting curry... love the addition of the fish and fish paste...

    ReplyDelete
  2. We do make breadfruit curry but quite differently..

    ReplyDelete

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