2020 Sep 18
Ingredients:
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
Method:
- Remove the outer skin of the breadfruit and cut into cubes. Place in water to prevent darkening.
- Add fenugreek, turmeric, curry powder, chilli powder, salt, curry leaves, green chilli, Bombay onion and 2 cups of coconut milk.
- Cover the lid and cooker under medium heat.
- When it cooks, add some spinach and thick coconut milk. Let it come to a boil and switch off. Stir continuously.
- 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.
- 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!
