Breadfruit Curry

There’s something magical about a creamy breadfruit curry that instantly transports me back to Sri Lanka. The rich, velvety coconut milk wraps the tender breadfruit in a comforting hug, while the tempering—bursting with mustard seeds, curry leaves, and fried onions—breathes life into every bite. It’s a dish that’s equally perfect paired with a freshly fried fish as it is with chunks of manioc or cassava, and every mouthful is a warm reminder of home. For me, this curry isn’t just food; it’s nostalgia served in a bowl, bringing back memories of family meals and the unmistakable flavors of Sri Lanka.

Ingredients

For the curry

500g breadfruit

500ml thin coconut milk or water

2 tsp of curry powder (unroasted)

1 tsp turmeric powder

1 tsp tenugreek seed

1 tsp red chilli powder (optional)

2 cloves garlic

4-5 curry leaves

2-3 green chilies sliced

Half large red onion sliced 250ml thick coconut milk

2-3 tsp salt

For tempering:

4-5 curry leaves

2-3 pieces pandan leaf (optional)

Half large red onion sliced

3 whole red dried chillies or 3 tsp chilli flakes

1 teaspoon of mustard seed

Recipe notes:

For this quantity of breadfruit, the cooking time was about 45 mins to reach a super tender stage

Canned breadfruit will require a much shorter cooking time

Please make sure you remove the core of the breadfruit completely. It's very woody and hard to chew. I didn't do this properly and paid the price 🥲

Method

• Peel the breadfruit, remove the core, and cut it into bite-sized chunks. Set aside.

• In a large pot, combine the breadfruit, thin coconut milk (or water), curry powder, turmeric powder, fenugreek seeds, red chili powder (if using), garlic, curry leaves, green chilies, and sliced red onion.

• Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook until the breadfruit is tender and has absorbed the flavors of the spices.

• Once the breadfruit is cooked, add the thick coconut milk and salt. Stir gently and simmer for another 5–10 minutes until the curry thickens slightly. Adjust seasoning to taste.

• For the tempering, heat oil in a small pan. Add mustard seeds and let them pop.

• Add the curry leaves, pandan leaves (if using), sliced onion, and whole dried chilies or chili flakes. Sauté until the onions are golden and the spices release their aroma.

• Pour the tempering mixture over the cooked breadfruit curry, stirring gently to combine.