Banbukeyo Kaneydhelonumas ( yellow breadfruit curry)

 I have shared so many recipes of breadfruit, that I am scratching my head wondering what else is left for me to try. One recipe that I have missed is this one, Kaneydhelonumas. quite a mouthful, I know but let's call it yellow breadfruit curry. Similar to Kirugarudhiya but for some reason the name changes when it came to the breadfruit version. 

Anyway, the breadfruit is first cooked in a little water,  until it starts to cook through and soften a little.

 

Then the rest of the ingredients are added and cooked or rather simmered. One thing you have to keep in  mind with curries is to simmer on low heat as it takes time for the spices to flavor the curry. 

Yield: 4-6

Author: Nammi

Banbukeyo Kaneydhelonumas ( yellow breadfruit curry)

Ingredients

• 300 g breadfruit, peeled, cored and cut into small bite-size pieces
• 1 medium onion, thinly sliced
• 3 cloves garlic
• ½ inch piece ginger, grated
• ¼ piece scotch bonnet pepper
• 10 curry leaves
• 8-inch piece of pandan leaf, cut into large pieces
• 75 g smoked tuna, thinly sliced
• 4-6 bilimbi, cut into quarters or a small piece of green sour mango, thinly sliced or juice of ¼ lime
• Salt
• ½ tsp turmeric
• 1 cup water
• 1 ½ cups thin coconut milk ( I made mine using coconut milk powder- 2 tbsp mixed into 1 ½ cups water)/ if using the packed coconut milk, dilute the milk with ¼ cup milk with 1 ¼ cups water
• ½ cup thick coconut milk ( 3tbsp coconut milk powder mixed with ½ cup water)/For packed coconut milk use straight from the packet

Instructions

1. First, place the breadfruit pieces in a suitable cooking pot along with 1 cup of water and a pinch of salt. Place on the stovetop over medium heat and cook until it is just tender.
2. Now add the onion, garlic, ginger, scotch bonnet pepper, bilimbi or mango, tuna, curry leaves, smoked tuna and pandan leaf.  ( for vegetarians and vegans, skip the tuna)
3. Stir in the thin coconut milk along with turmeric Cook on low heat until the flavors mix, and the breadfruit is completely tender. About 15 minutes.
4. Now taste and adjust salt.
5. Stir in the thick coconut milk. Cook another 2-3 minutes.
6. If you don’t have any bilimbi or green mango, squeeze the lime juice at the very last minute.
7. You can make this completely vegetarian or vegan by omitting the smoked tuna.
8. Enjoy with some rice cooked in coconut milk and a tomato salad, although I love some fried drumstick leaves ( theluli faiy)

Did you make this recipe?

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