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Breadfruit Curry

Happy New Year!

I had an enjoyable Christmas and New Years with friends and family, for the first time, I didn’t do much of the cooking, I was determined this year that I wanted to have a break from the kitchen and have some quality time with people I love, which I did. Nevertheless my brain was still ticking away with recipes and new projects for the coming year and so having made it through the first week back at work, I am ready to kick things off again with Loretta’s Kitchen!

Many of us have started the new year with resolutions: lose weight, start a new course, learn a language etc…,maybe all three. Well how about adding to your list, ‘try out new cuisines, fruits and vegetables’? If you can’t afford to travel this year, you can bring the’exotic’ to your kitchen ;-).

To help you out, I thought I would introduce some of you to an interesting fruit. Known as ‘Breadfuit’. Breadfruit found mainly in the Caribbean (although native to Tahiti), is a large dense fruit the size of a melon. When sliced open you’ll filled with white sponge like layers. It has no particular smell or taste, a bit like potato. And just like potato its usually roasted, fried or in this case curried.

I grew up eating roasted breadfruit: it would sometimes be steamed or boiled first before frying or roasted in the oven before being served with fish or eating at breakfast. Its very high in protein so a good substitute for chicken.

Be sure when you select Breadfuit that it is firm in texture. And when you boil or steam it, not to overcook it, as can get mushy.

I opted to create my own curry here, but you can always use a curry powder if you wish. The tamarind and coconut bring a nice sweetness to the dish.

Enjoy.

Breadfruit Curry

  • Servings: 2-3
  • Time: 45mins
  • Difficulty: easy
  • Print

 

Ingredients:

1/2 Bread Fruit, peeled, cored and cut into chunks

 

2 tsp Tumeric powder

1 tsp brown sugar

1 tsp tamarind sauce/ pulp

Salt to taste

3 cups water

 

To roast and grind into paste:

1 tsp of cumin seeds

1/2 tsp Coriander Seeds

1 large garlic clove

1 1/2 cups coconut milk

1 tsp dried chillies flakes

1 tsp of Asafoetida powder

1/2 tsp Tamarind paste

 

To Temper:

1 tbsp Vegetable oil

1/2 white onion finely chopped

1 tsp ginger and garlic paste (equivalent of 2 cloves garlic and 1 tsp ginger finely chopped)

1 tsp Mustard Seeds

1 tsp Nigella/ onion seeds

1/2 tsp red chilli flakes (optional – for heat)

3-4 Curry leaves

 

Method:

  1. Cook Breadfruit in a large pot filled with the first set of ingredients listed. Cook for 10 – 15 minutes or until tender. Be gentle with the tamarind paste as it may turn the liquid and breadfruit brown rather than a bright yellow.
  2. In the meantime roast the dry ingredients in the second list in a dry frying pan, under a medium heat so as not burn them. When the seeds begin to ‘pop’ take off the fire and transfer to a mortar and pestle or pepper grinder and grind to a powder. Then add the garlic and crush into paste. Then add the tamarind paste and the coconut milk. Set aside
  3. In another pan fry the onion and garlic until soft, then add the ingredients in the ‘to temper’ list, allow to fry for 1-2 minutes. Then transfer to the large pot with the breadfruit.
  4. Using a strainer, pour the coconut paste through a strainer into the large pot with the tender breadfruit, there should still be a little liquid in there. Season to taste. Allow to simmer.

Serve with white basmati rice.

 

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