PULSE Recipes Breadfruit Curry | Cooking with Aunty D

Breadfruit Curry | Cooking with Aunty D

2020 Sep 18



Breadfruit 1 medium size

Fenugreek Seeds 1 Tsp

Curry Powder 1 Tsp

Chilli Powder 1 Tsp

Turmeric 1/2 Tsp

Salt 1 1/2 Tsp

Green Chilli 2 Nos

Curry Leaves and Rampa

Spinach 4 Leaves

Thick coconut milk 1 1/2 cups

More coconut milk 2 cups

Dry red chilli and onion mixture

Bombay Onion 1 medium

Dry Red Chilli 4 Nos

Onion 1 Medium

Mustard Seeds 1/2 Tsp

Garlic 1 Clove


  1. Remove the outer skin of the breadfruit and cut into cubes. Place in water to prevent darkening.
  2. Add fenugreek, turmeric, curry powder, chilli powder, salt, curry leaves, green chilli, Bombay onion and 2 cups of coconut milk.
  3. Cover the lid and cooker under medium heat.
  4. When it cooks, add some spinach and thick coconut milk. Let it come to a boil and switch off. Stir continuously.
  5. Heat a pan and add oil. Cut red dry fish into small pieces. When the oil is heated, add the dry chilli. Fry for 2 to 3 minutes. Add Bombay onion, mustard seeds, curry leaves and rampe and garlic. Fry until golden brown.
  6. Pour this tempered dry red chilli and onion mixture on the top of the breadfruit curry.

Aunty D. is a full-time mom working a little magic in the kitchen whenever she’s got time on her hands. She brings to you easy and fast recipes with a twist of Sri Lankan spices and cooking techniques. Get Cooking!