Breadfruit curry is one of the most popular and delicious curry in Sri Lanka. We used to eat this as curry, boiled breadfruit with some freshly scraped coconut, breadfruit mallum or deep fried breadfruit chips coated with caramelized sugar or treacle. I just love all these ways.

Here’s some deep fried breadfruit chips coated with caramelized treacle that my mother did for us…

I really cannot remember the last time I had these on my plate. It’s been an ages and ages. We found some breadfruit at SL store and before I change my mind, soon bought one for us.

Though I had eaten these million times when I was in SL, never cooked by myself. What my mother told me was “cook just like you cook potatoes” oh..!! How simple it is…. But the main tip she gave me was “just add the enough water to boil and simmer all, do not drain the water used to boil the breadfruit” Ah..!!! How should I know the exact amount then…? Well, firstly I added around 300ml water and seems like not enough so added another 150ml and then boiled the breadfruit until water gets dried. But this may be vary. So keep an eye while boiling your breadfruit.

Tempering is not an essential but I love to do it. When my mother cook this, she never temper the breadfruit curry. You can omit this or go with it. It is up to you.

1.this was one small size breadfruit. The whole fruit was around 857g.

2.firstly quarter the fruit. Then take off the hard part of the breadfruit which is inside it. Then remove the skin and cut into cubes on your choice.

3.wash well and place in the pot.

4.now add 1/2tsp turmeric powder and salt on your taste along with enough water to boil. (Remember we are not going to drain the excess water, so add the ENOUGH water)

5.cover and cook until really boiled and dried the water.

6.when breadfruit is really boiled and halfway mushy add 1800-200ml thick coconut milk, finely sliced 1/2 small onion, sliced 1 garlic clove, split 2-3 green chilies, few curry leaves and piece of pandan leaf.

7.cook until curry starts to bubble and simmer few more minutes.

8.meantime in a small separate pan start to make the tempering mixture. Heat the pan with 2tbs oil and splutter 1/2tsp mustard seeds. Then add finely sliced 1/2 small onion and once it started to get brown add few curry leaves and 2-3 dried red chilies. Fry few more seconds and mix with the breadfruit curry.

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