*Recipe courtesy of Peace Corps Sri Lanka

Ingredients

• Medium-sized breadfruit (Mature)
• 2-3 medium red onions, sliced
• 2-3 green chilies, sliced
• 1 teaspoon Sri Lankan raw curry powder
• ¼ 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)

Directions

• 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

Directions

• 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).

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