Breadfruit Curry

This week’s challenge was to cook a Breadfruit Curry following mom’s meticulous instructions…because I have never cooked breadfruit in my life before! It was a challenge because there’s this confusion…here’s an excerpt from the kitchen

But mission accomplished. I made the breadfruit curry and it turned out to be yummy and I got my quantities right. And trust me, when I cook normally, I don’t measure because like Uncle Roger says it so well, use feeling! 

Anyways, this is the recipe for an indulgent Breadfruit Curry!

Ingredients

• 1/2 breadfruit (peel and cut into pieces)
• 1 medium size onion  (finely chopped)
• 1 teaspoon garlic  (finely grated)
• 1/2 teaspoon ginger (finely grated)
• 2 to 3 green chillies (split  into  halves)
• A few fresh curry leaves
• 1 tomato (finely chopped)  
• 1 tablespoon gram dal
• 1 teaspoon urad dal 
• 1 tablespoon cumin powder
• 1/2 teaspoon turmeric powder
• 1 tablespoon oil 
• salt  to taste  
• A handful of fresh coriander leaves for garnishing

Preparation

1. In a large saucepan, heat the oil. Add in your onions and let them cook for a minute or two. Next, add the gram dal and urad dal and give it a stir. 
2. After 2 minutes, pour in the garlic, ginger, tomato, chilies, curry leaves and stir constantly for a minute. Add the cumin and turmeric. 
3. Add your breadfruit, mixing it well so it absorbs the flavors from the tomato, herbs and spices. 
4. Add enough water to cover the breadfruit. Season with salt. 
5. Cover the saucepan with the lid and let it cook on medium heat for around 20 minutes. 
6. Check that the breadfruit is soft, this will indicate that it is ready. Sprinkle with fresh coriander leaves.