Summer is almost over, but I feel like it just started. Oh well, we did enjoy this summer well. We went to the park most of the days and we even went to the splash pad many times. Isn’t that fun? Yeah, you must be wondering if I am crazy to say what I just said. Well, not really. My little monkey loves to go to the park, walk on the grass and to play on the swing so much. Whenever we take him to the splash pad, he gets so excited, he just runs to it smiling to himself. His daddy and I just love seeing him enjoy. So, yeah we did enjoy this summer a lot. How about you, beautiful people?
This is the second breadfruit recipe I am sharing with you in my blog. Breadfruits are usually difficult to find in the region I live in, but whenever we see one, we just grab it with both hands ;). This is a vegetable that is widely available in Sri Lanka and it is a common curry which people prepare to serve with steamed rice.
- Aprrox: 400g or a quarter of a breadfruit – cut into small chunks and washedNote: You can also use canned breadfruit in brine if you are unable to find a fresh breadfruit where you live. I will also mention the simple adjustments that you will have to make if you are using canned breadfruit.
- If you need to know how to properly cut a breadfruit, please refer the steps given in Deep fried breadfruit recipe.
- 3 cups of very light coconut milk(diyakiri) or just water
- 1 cup of thicker coconut milk (Uku kiri)
- 1 tsp of raw curry powder (Amu Thunapaha kudu)
- ½ a tsp of turmeric powder
- ½ a tsp of red chili powder
- ¼ a tsp of ground black pepper powder
- A pinch of roasted curry powder
- ½ a tsp of dried black mustard seeds
- ¼ of an onion – finely sliced
- 3 cloves of garlic – finely sliced of chopped
- A small piece of ginger
- A piece of cinnamon
- A piece of a pandan leaf (Rampe)
- A handful of curry leaves
- 2 whole dried red chilies (optional)
- Few dried whole black pepper seeds (optional)
- Salt as needed
- 2tbsp of cooking oil (preferably, coconut oil if available)Method
- In a cooking pot, combine breadfruit chunks, turmeric powder, ¼ a tsp of salt, light coconut milk or water, 1/3 of the chopped garlic and a piece of pandan leaves. Then, cook or boil all the contents until the breadfruit chunks turn soft and cooked. Remember, it is better to occasionally stir and rotate the chunks while boiling or cooking them. Now, bring in the thicker coconut milk and simmer under low to heat (stir frequently). Meantime, take a separate frying pan or a pot and start tempering the rest of the dry ingredients except the pinch of roasted curry powder . Warm the oil under medium heat level and start stir fry onions until they are very light brown. Then, lower the heat a bit and bring in the rest of the ingredients except the whole red chilies. Continue, stir frying for about 20 seconds and at the last moment before taking out of the heat. Now, pour the tempered ingredients directly onto the being-cooked-breadfruit chunks and mix gently. After, let it simmer little longer. Once it’s fully cooked sprinkle a pinch of roasted curry powder over the curry and mix well and now it’s ready to serve.