prep
10 minutes
cook
20 minutes
difficulty
Easy
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp vegetable curry powder
- 1 breadfruit, about 500 g (1lb 2 oz), peeled and cut into 3cm pieces
- 2 small green chillies, halved lengthways
- 100 g onion, finely chopped
- 1 sprig curry leaves, leaves picked
- ½ tsp ground turmeric
- ½ tsp freshly ground black pepper
- 3 cm (1¼ in) piece cinnamon stick
- 500 ml (10½ fl oz) coconut milk
- 1 pandan leaf
- white mustard seeds, finely ground
- 3 garlic cloves
- salt
- 100 ml (3½ fl oz) coconut cream
- pinch of roasted dark curry powder
Tempered spices
- 100 ml vegetable oil
- 1 tsp mustard seeds
- 1 sprig curry leaves
- ½ red onion
Instructions
Place the coriander, cumin and vegetable curry powder in a small heavy-based frying pan and dry roast over low heat until dark brown.
Place the roasted spices and all the ingredients except the coconut cream and roasted dark curry powder in a heavy-based saucepan and simmer for 12 minutes or until the breadfruit is tender.
To make the tempered spices, heat the oil in a pan. Cook the mustard seeds until popping. Add the curry leaves and onion and cook briefly. Add the tempered spices to the curry and stir to combine.
Stirring continuously, add the coconut cream and cook for another 4 minutes or until just below the boil. (Do not allow it to boil.) The sauce should be thick and the breadfruit soft and tender. Season to taste with salt, sprinkle with the roast curry powder and serve. Do not stir in the roasted curry powder.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
