Breadfruit Coconut Curry
Ingredients
750 g/1 1/2 lb firm, unripe breadfruit
400 ml/14 fl oz can coconut milk
1 onion, finely grated
1 teaspoon finely grated ginger
1 teaspoon crushed garlic
2 fresh green chilies, split
1/2 teaspoon ground turmeric
3 short strips pandan leaf
1 small stick cinnamon
2 sprigs fresh curry leaves
1 teaspoon salt or to taste
Directions
Peel the breadfruit and cut into thick slices. Reserve 1/2 cup of the canned coconut milk and dilute the rest with water to make 3 cups. Put the diluted coconut milk into a saucepan with the rest of the ingredients except breadfruit, bring to the boil and simmer uncovered for 10 minutes. Add the breadfruit and continue cooking until it is soft. Gently stir in reserved coconut milk and serve with rice.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)