Banbukeylu kanney dhelonu (breadfruit curry)
Yields1 ServingPrep Time30 minsCook Time1 hrTotal Time1 hr 30 mins
3 breadfruits – cored and diced into about 1 inch cubes
5 pieces of Pandan (rampe/raambaa) leaves – cut into about ½ inch pieces
1 cup curry leaves
3 onions – finely sliced
3 cups coconut milk
1 Scotch Bonnet (githeyo mirus) – chopped
2½ cups smoked tuna – diced/sliced (substitute: 2 cans Light meat tuna chunks)
1 Tb ginger – finely grated
5 cloves garlic – pressed/grated/very finely chopped
1 green mango – diced
5 Bilimbis – sliced
2 tsp turmeric powder
Salt to taste
Water (enough to rise about 1 inch over the diced breadfruit in the pan)
Bring water to the boil. Add breadfruit. Let boil for about 5 minutes, take out any froth that forms.
Add everything else EXCEPT the coconut milk and boil on low heat.
Once all the breadfruit are well cooked (soft enough to mash with the spatula), add the coconut milk and simmer for 2-3 minutes.
Serving Size 8 - 10 people