We’ve already read a lot about this amazing fruit and its benefits. So, in this sequence we are going to share some delicious recipes with you.
Here it is:
Fried Breadfruit Recipe
You can serve this vegan and gluten-free fruit with other meal and it’s better than potato chips and fries.
Step 1 – how to cut the fruit
Cut the fruit into quarters and cut out the center part with the large pores because this is fibrous.
You can cut the breadfruit into larger or smaller chip-sized pieces.
Don’t cut too thin nor too thick.
Step 2 – marination
Mix the marination into the breadfruit pieces and leave to marinate for at least 30 minutes.
Step 3 – frying the breadfruit
Heat up a pan with oil and fry the breadfruit pieces on both sides till it becomes golden brown and crisp.
Now your breadfruit fries are ready to serve and you can serve it with a dip such as Ketchup, Mayo or Sriracha Mayonnaise.
1 large breadfruit (Peeled and cut into 8 segments)
1 onion (sliced)
Handful of thyme springs
1/2 stick of butter
1 tbsp salt
Water as per requirement
Place the breadfruit in a large pot and cover it with water, add salt onion and thyme to it. Boil until the breadfruit is cooked around 20-30 minutes. Save a cup of the breadfruit water and take out the thyme springs. Now, you can place breadfruit in a large mixing bowl and mash. Add butter, salt and pepper, and 1/2-1 cup of the reserved liquid until it is a creamy consistency. Remove thyme leaves from springs and add to it as well. It is ready now and serve hot with a dob of butter on the top!
Bread Fruit – 1 Lb
Shallots – 2 nos
Coriander Powder – 2 tsp or to taste
Chili Powder – 1 tsp or to taste
Turmeric Powder – 1/2 tsp
Coconut – 1/3 rd Cup
Mustard – 1/2 tsp
Shallots, finely chopped- 2
Curry Leaves – 1 sprig
Dry red chilies – 3 broken
1. Firstly, you need to cook the breadfruit with water with the other vegetables in the pot.
2. The cooking time for this varies. So, keep on checking and make sure it does not overcook.
3. Once the vegetable is almost cooked add coriander powder, chili powder, turmeric powder, and cover the vessel properly.
4. Put the coconut and shallots in your mixer to crush it lightly.
5. Add the salt to this mixture and stir
6. Temper in coconut oil or any other oil of your choice.
7. It’s ready now. Serve it with rice and curry
1. As we’ve already mentioned breadfruit has varied cooking time and there are times when you might have to pressure cook it.
Breadfruit Curry (Del Maluwa)
1 Small Breadfruit (cut into pieces, square or wedges)
1 medium Onion (sliced)
3 Clove Garlic (sliced)
2 Medium Green chilies (chopped)
5 Small Curry leaves
2 Piece Pandan leaves (Rampa)
3/4 Teaspoon Turmeric powder
3/4 Teaspoon Curry powder
1/2 Teaspoon Chilli powder
1 Teaspoon Ground pepper
1/2 Teaspoon Mustard seeds
1 Stick Cinnamon
2 Medium Dried chili (break into pieces)
1 cup Coconut milk (thick)
1 cup Water (or more)
1 Teaspoon Salt (or more)
2 Tablespoon Oil
Put breadfruit along with coconut milk and water into a large saucepan. Then add turmeric powder, chili powder, curry powder, cinnamon stick, half of onion, 2 garlic cloves, curry leaves, salt, and green chili into the saucepan. Thereafter mix it all together properly.
While cooking it for 20 minutes approx and stir it when needed and the flame should be medium. Now transfer bread curry into another bowl and keep it aside. Meanwhile, heat oil in a saucepan. Now watch it carefully, when oil is hot you need to add mustard seeds and when its popping, the same moment add cumin seeds, half of onion, garlic, 3 curry leaves, pandan leaves and dried chili pieces into the saucepan. Now let it fry until onions turn light brown. It may take about 3 to 5 minutes and keep on stirring it.
Now add breadfruit and coconut curry into the saucepan and simmer it for about 10 to 15 minutes until gravy gets thick and stir it occasionally. Now, it’s ready.
¼ of large Breadfruit, peeled, cored, and diced into 1-1½ inch pieces
1 large Onion, finely chopped
½ tsp Turmeric Powder
1-2 tsp Jaggery/Brown Sugar whichever suits you
Salt to taste
To roast and ground to a smooth paste:
1 tsp Jeera/Cumin Seeds
½ tbsp Coriander Seeds
6-8 Dry Red Chillies
¼ tsp Hing/Asafoetida
1 large Garlic clove
1+ ½ medium marble-sized Tamarind Pulp or 1-1½ tsp Tamarind Paste (Adjust acc to taste)
¾ cup grated Coconut, fresh/frozen
1 tsp Mustard
½ tsp Jeera/Cumin Seeds
1 Dry Red Chilli, halved
A big pinch Hing/Asafoetida
2 springs of Curry Leaves
½ tbsp Coconut Oil
Cook breadfruit with ½ marble sized tamarind pulp, jaggery, turmeric, and salt to taste, about 10 mins.
Meanwhile, dry roast cumin seeds, coriander seeds, dry red chilies, and asafoetida till all the spices turn light golden red and you feel the smell, about 1 minute, on medium flame. Let it cool completely. Now add this preparation with 1 marble sized tamarind pulp, coconut and garlic clove and grind to a smooth paste adding little water at a time.
Now heat oil in a pan and later on add mustard seeds to it. When mustard starts to pop and splutter, add cumin seeds, hing, broken red chili, and curry leaves. Sauté the mixture till cumin turns golden brown.
Now add finely chopped onions and sauté till it turns golden brown for 2 mins approx, on medium flame. Mix in ground masala-coconut paste and keep stirring till it becomes a little dry, about 3-4 minutes.
Now add ½-1 cup of water and cooked breadfruit and mix it well. Simmer and let it cook for another 10 minutes so that all the flavors blend well. Add a little more water if you need more gravy and adjust the seasonings.
Serve hot with plain Rosematta rice or white rice or with Chapatti and enjoy.