Breadfruit is one of my favourite vegetables. Unfortunately it is never in season when I visit Sri Lanka so I have not had it for years. I also love kiri kos (jak fruit in a milky curry) and have no recollection when I last ate it. A very sad state indeed. I have hope though. Maybe eventually I will be able to get unripe jak fruit here in Germany. I can already get ripe jak fruit, although it does not taste as good as the stuff in SL.
If you happen to find a breadfruit, buy it and cook it. It is really easy to prepare and delicious to eat.
Preparation time: 1 hour; serves 4 if served alone with rice
Ingredients:
| 600g | Breadfruit |
| 1 sprig | Curry leaves |
| 3 | Green chilies, roughly chopped |
| 1 tsp. | Salt |
| 1/2 tsp. | Tumeric |
| 1 cup | Water |
| 1 | Onion, diced |
| 12 | Black pepper seeds |
| 4 tbsp. (heaped) | Coconut milk powder |
| 2 tsp. | Roasted curry powder |
Method:
The hardest part about making breadfruit is the cutting and cleaning of it. As you can see above I cut mine into quarters and then cut the middle piece out (kind of like I would take the core out of an apple). It is possible that white milk will leak out of your fruit. This did not happen to me but I think it is because the fruit was probably not very fresh (as it had not been picked just yesterday!). The best way to deal with this white milk is to wipe it off with newspaper. If you get it on your hands or knife clean with oil and newspaper. If you try to wash it off everything will just get stickier.
Peel the fruit with a potato peeler and then cut it into cubes. You don't want small cubes else it will disintegrate. So nice big cubes about 1.5 inches wide. Then I sprinkled mine with tumeric and salt and rubbed it well. It's kind of like using a scrub on your vegetable. This 'scrub' will take off anymore milky stuff that is on your fruit.
Wash the fruit and put it in a saucepan. Now add all the ingredients except the 1/2 the water, the coconut milk powder and roasted curry powder.
Cover the pan and bring to the boil. Then reduce the heat and cook until the water has been absorbed (about 15 minutes). Mix the remaining water with the coconut milk powder. It helps if the water is luke warm. You can also use thick fresh coconut milk or coconut milk from a can. The canned milk tends to be quite thick so you may have to dilute it a bit. Add this to the pan and bring back to the boil. Allow to simmer for another 15 minutes.
Once the fruit is cooked it will be soft, like over boiled potatoes. Remove it from the heat and add the roasted coconut powder. It is now ready to serve.
The method is relatively simple and I'm guessing if you are not being neat and pretty and taking photographs that you can probably put this together in less than an hour. The big time consumer is letting it simmer at the end for 30 minutes, but this gives you time to make other delicious things (and if nothing else at least your rice).
NOTE: I have found that breadfruit curry tends to turn very quickly. It's best to eat it within 24 hours.
Peel the fruit with a potato peeler and then cut it into cubes. You don't want small cubes else it will disintegrate. So nice big cubes about 1.5 inches wide. Then I sprinkled mine with tumeric and salt and rubbed it well. It's kind of like using a scrub on your vegetable. This 'scrub' will take off anymore milky stuff that is on your fruit.
Wash the fruit and put it in a saucepan. Now add all the ingredients except the 1/2 the water, the coconut milk powder and roasted curry powder.
Cover the pan and bring to the boil. Then reduce the heat and cook until the water has been absorbed (about 15 minutes). Mix the remaining water with the coconut milk powder. It helps if the water is luke warm. You can also use thick fresh coconut milk or coconut milk from a can. The canned milk tends to be quite thick so you may have to dilute it a bit. Add this to the pan and bring back to the boil. Allow to simmer for another 15 minutes.
Once the fruit is cooked it will be soft, like over boiled potatoes. Remove it from the heat and add the roasted coconut powder. It is now ready to serve.
The method is relatively simple and I'm guessing if you are not being neat and pretty and taking photographs that you can probably put this together in less than an hour. The big time consumer is letting it simmer at the end for 30 minutes, but this gives you time to make other delicious things (and if nothing else at least your rice).
NOTE: I have found that breadfruit curry tends to turn very quickly. It's best to eat it within 24 hours.
