Sri Lankan Breadfruit Curry

Creamy, savory curry with some heat

*Recipe courtesy of Peace Corps Sri Lanka


  • Medium-sized breadfruit (Mature)
  • 2-3 medium red onions, sliced
  • 2-3 green chilies, sliced
  • 1 teaspoon Sri Lankan raw curry powder
  • ΒΌ teaspoon turmeric powder
  • 1 teaspoon fenugreek seeds
  • 1 cinnamon stick
  • 150 ml thick coconut milk
  • 150 ml thin coconut milk
  • Salt to taste
  • Curry leaves (Optional)
  • 2-inch piece of pandan leaf (optional)


  • Remove the skin of the breadfruit. You can use a knife or vegetable peeler.
  • Cut the breadfruit into quarters and remove the hard top part inside.
  • Wash these four pieces and cut again into bite-sized pieces.
  • Add the cubed breadfruit into a clay pot or a cooking pot.
  • Add sliced red onion, green chile, turmeric powder, curry powder, curry leaves, pandan leaf, cinnamon, and thin coconut milk.
  • Close the pot and cook until breadfruit is tender.
  • Befofre all the thin coconut milk dries up, add thick coconut milk and salt. Simmer and stir to avoid clumps.
  • Once the curry has started to thicken, add salt to taste.

Seasoning Ingredients

*Seasoning is not a must, but it does enhance the flavor of the curry.

  • 2 tablespoons coconut oil
  • 1 teaspoon mustard seeds
  • 6-7 pieces of dried red chilies
  • 2-3 curry leaves


  • In a separate pan, heat coconut oil. Once hot, add mustard seeds.
  • When mustard seeds begin to pop, add red chilies and curry leaves. Add the mixture to the breadfruit curry after a few minutes.
  • Mix the curry very well and adjust salt if needed.
  • The curry be can served with white rice, red rice, or roti (flatbread).

#curry #breadfruit

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