Banbukeyo Saneti ( spicy breadfruit curry)

So what is the difference between Banbukeyo Saneti and Banbukeyo Bongara was a question that popped up between us sisters. Growing up Mum used to cook Bongara whenever she got a breadfruit, but we never had a curry called Saneti. The disadvantage of having a mother who spent half her childhood in Sri Lanka is a bit rusty when it comes to some of the local dishes.

So there are days I wish I started working on the blog and even on my book when the elderly family relatives were still alive or had more alert minds. 

So for me, I had to refer to the old cookbooks.  So my conclusion is Saneti is cooked with raw curry powder, while Bongara is cooked with roasted curry powder. 

This curry is delicious!  So I hope you give it a try.

Yield: 4

Author: Nammi

Banbukeyo Saneti ( Spicy breadfruit curry)

Ingredients

Curry paste

• 1/3 cup freshly grated coconut
• 1 tsp ground cumin* see note
• 1 tsp ground fennel  *see note
•  1/2 tsp ground pepper
• 1/2 tsp turmeric powder
• 10- 12 dried red chillies
• 4 cloves garlic, sliced
• 1/2 inch ginger, sliced
• a small handful of onion ( take some from the onion used for cooking the curry)
• 8 curry leaves

Curry

• 250g breadfruit, ( that's 1/4 piece of large breadfruit)
• 1 onion, ( use some of it to make the curry paste above) thinly sliced
• 75g smoked tuna ( I used slightly dry smoked tuna, the ones sold in the supermarket), thinly sliced
• 12-inch piece pandan leaf, cut into large pieces
• 8-10 curry leaves
• 1/2 -1 tbsp Rihaakuru ( depends on taste )
• Water enough to cook the breadfruit, about 1 cup
• 500ml thin coconut milk (2cups) see note below
• 100ml thick coconut milk (about 1/3 cup) see note below
• salt
• 5 bilimbi or  a little lime juice

Instructions

curry paste

1. Place all the curry paste ingredients into a wet spice grinder or blender, along with 1/2 tsp salt and a little water, and blend to a smooth paste.  Set aside.

Curry

1. Cut the breadfruit, which has been peeled and cored, into small pieces.  Place in a cooking pot along with enough water to just cover the breadfruit. 
2. Once it starts to boil,  add bilimbi, if using, pandan leaves, smoked tuna, curry leaves, and remaining onions, and cook until the breadfruit is almost tender.  
3. Then stir in the prepared curry paste, Rihaakuru, and the prepared thin coconut milk.
4. Then let it simmer on low heat till the curry paste is cooked and the breadfruit is tender.  Taste and add salt to taste. 
5. Stir in thick coconut milk and simmer for another 2-3 minutes. 
6. If using lime juice, (instead of bilimbi ), squeeze in the lime juice now and at the very end of the cooking. 

Notes:

 *make sure the spices are fresh or grind some fresh whole spices

The thin coconut milk I prepared by mixing 2 tablespoons of coconut milk powder into 500 ml water. If using packed coconut milk use 1/3 cup coconut milk from can/packed mixed with 450 ml water. Or if you like fresh coconut milk just use fresh coconut milk

For thick coconut milk, I used 2 tbsp coconut milk powder mixed with 100 ml water. If using canned/packed coconut milk then use straight from the packet. Or use the first extract of fresh coconut milk.

Did you make this recipe?

Tag @chilliesandlime on instagram and hashtag it #chilliesandlimeblog