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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

First cook the  breadfruit in a little water  ,about 2 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.


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

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


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