Breadfruit Curry
Chunks of breadfruit simmered gently in coconut milk with mustard seeds and curry leaves, a seasonal island vegetable curry.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Heavy pot
- •Coconut scraper
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 10 g
- carbs
- 22 g
- fibre
- 5 g
- protein
- 3 g
- calories
- 180 kcal
Instructions
- 1
Cook the breadfruit cubes in thin coconut milk with turmeric, green chilli and salt until nearly tender.
- 2
Simmer on medium-low heat for 15 minutes. Stir occasionally.
- 3
Pour in the thick coconut milk. Simmer gently for 5 minutes without letting it boil hard.
- 4
Heat coconut oil in a separate small pan. Add mustard seeds and let them pop.
- 5
Add sliced shallots and curry leaves. Fry until the shallots turn golden.
- 6
Pour this sizzling spiced oil over the curry and stir gently.
- 7
Let the curry rest for a few minutes before serving so the flavours settle.
Chef's tips
Keep the heat low once thick coconut milk is added to prevent it from splitting. Choose slightly firm, not overripe, breadfruit for the best texture.
Ingredient substitutions
- breadfruit → raw jackfruit
Storage
Refrigerate for up to 1 day.
Reheating
Warm gently on low heat, stirring softly.
Common mistakes to avoid
- •Boiling too hard after adding thick coconut milk, which causes it to curdle.
Serving suggestions
Cooked Breadfruit Curry?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Lakshadweep
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
