SRI LANKAN BREADFRUIT CURRY (DEL CURRY, දෙල් කරි)

breadfruit

🥗Healthier: jackfruit

💰Cheaper: potatoes

Jackfruit is lower in calories and potatoes are more widely available.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces fat content while still providing flavor.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper offers sweetness without heat, while jalapeño adds spice at a lower cost.

curry leaves

💰Cheaper: bay leaves

Bay leaves provide a similar aromatic quality.

Prepare the breadfruit by slicing off the top and bottom to remove the milky sap.

Cut off the green skin and slice the breadfruit in half, then into four lengthwise.

Remove the core from each slice and cut into 1 and 1/2 inch cubes, placing them in water to avoid browning.

In a cooking pan, add the breadfruit pieces in a single layer and cover with water.

Add curry leaves, fenugreek seeds, minced garlic, turmeric powder, red chili powder, pepper powder, and half of the chopped onions.

Season with salt and stir the ingredients in the pan.

Cook over low-medium heat until the breadfruit is semi-soft, adding more water or thin milk if needed.

Once tender, gently pour in the coconut milk and stir to combine.

Cook over low-medium heat until the breadfruit is soft and immersed in a creamy gravy.

In a small frying pan, heat oil for tempering and add the remaining curry leaves and pandan leaves, frying for a few seconds.

Add the rest of the chopped onions and cook until slightly translucent and brown at the edges.

Add dried chilies and mustard seeds, cooking until the tempering turns golden.

Pour the tempering onto the breadfruit curry and combine before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary