The unique taste & aroma of this curry make your taste buds go wow! This vegetarian friendly curry loved by Sri Lankans & it’s a very popular delicacy in south east asia. Here I’ve used a small (450g) bread fruit, spelled with a traditional Island recipe. Serve with steamed rice.
Ingredients:
- Small Bread fruit (cut in to pieces, square or wedges)
- 1 Medium Onion (sliced)
- 3 Clove Garlic (sliced)
- 2 Medium Green chillies (chopped)
- 5 Small Curry leaves
- 2 Piece Pandan leaves (Rampa)
- 3/4 Teaspoon Turmeric powder
- 3/4 Teaspoon Curry powder
- 1/2 Teaspoon Chilli powder
- 1 Teaspoon Ground pepper
- 1/2 Teaspoon Mustard seeds
- 1 Stick Cinnamon
- 2 Medium Dried chili (break in to pieces)
- 1 Cup Coconut milk (thick)
- 1 Cup Water (or more)
- 1 Teaspoon Salt (or more)
- 2 Tablespoon Oil
Method:
- Put bread fruit into a large saucepan and add coconut milk & water in to the sauce pan.
- Then add turmeric powder, chilli powder, curry powder, cinnamon stick, half of onion, 2 garlic cloves, curry leaves, salt and green chilli into the sauce pan. Mix all well together.
- Then cook it about 20 minutes in medium heat & stir occasionally.
- Transfer bread curry in to a another bowl and set aside.
- Meanwhile heat oil in a sauce pan. when oil is hot add mustard seeds and when its popping add cumin seeds, half of onion1 garlic, 3 curry leaves, pandan leaves and dried chilli pieces into the sauce pan and fry it until onions are light brown for about 3 to 5 minutes (Keep stir occasionally).
- Now add bread fruit and coconut curry in to the sauce pan and simmer it for about 10 to 15 minutes until gravy thickens and stir occasionally.
- Taste to salt and remove from the heat.