Breadfruit curry / banbukeyo kirugarudhiya

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often less expensive.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño adds heat while bell pepper provides sweetness without spice.

curry leaves

💰Cheaper: bay leaves

Bay leaves can substitute for flavor but lack the distinct taste.

Cut breadfruit into 4 pieces. Peel and remove the core of the breadfruit. Cut breadfruit into small pieces of about 1", 1/2" pieces.

Finely slice onion and chop the garlic. Slice tender smoked tuna and set it aside.

Extract thick and thin coconut milk and set it aside.

To your cooking pot, add diced breadfruit pieces, sliced onion, finely chopped garlic cloves, water and salt to taste. Lid on, cook on medium heat, until breadfruit pieces are tender. Cooking time varies depending on the ripeness of the breadfruit.

To test if cooked, take a piece out and eat it or squish between your fingers.

Once breadfruit pieces are cooked, add ginger slice, pandan leaf, curry leaves, tumeric powder, thin coconut milk, bilimbi, fresh chilli and smoked tuna. Cook on low to medium heat for about 5-6 mins.

Add thick coconut milk and cook additional 1-2 mins and turn off the heat. If you don't have bilimagu or sour mango and adding fresh lime juice, add it at this point. Right before turning off the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary