Ingredients
- 1 breadfruit cut into bite sized chunks
- 2 large onions diced
- 1 large onion cut into chunks
- 6 cloves garlic minced
- 1 tbsp minced ginger
- 1 scotch bonnet pepper finely chopped
- 3 stalks celery finely chopped
- 6 shadon beni leaves finely chopped
- 6 tomatoes diced
- 4 tomatoes quartered
- 2 ½ cups coconut milk
- 4 tbsp curry powder
- 12 carapulay curry leaves
- 1 tbsp raw unsweetened tamarind paste
- 1 tbsp jaggery or sugar
- 2 tbsp boiling water
- salt & black pepper to taste
- oil for cooking
Instructions
- Add breadfruit to a pan with 4 tablespoons of oil
- Season with salt and black pepper then cook on medium heat for 10 minutes or until golden brown
- Transfer cooked breadfruit to a bowl then set aside
- Return pot to fire then sauté onion for 2 minutes until translucent
- Add garlic, ginger, scotch bonnet pepper and carapulay leaves then sauté for 1 minute
- Add celery, shadon beni and curry powder then sauté for 3 minutes
- Combine tamarind paste, jaggery and boiling water until a tamarind sauce is formed (make sure to remove seeds from tamarind)
- Add diced tomatoes and tamarind sauce to the pot, season with salt to taste then sauté for three minutes
- Add 1 1/2 cups coconut milk to mixture and allow to cook for 2 to 3 minutes
- Transfer mixture to a blender, add 1 additional cup of coconut milk then blend until smooth
- Add one tablespoon of oil to pan then sauté remaining onion and quartered tomatoes on high heat for 30 seconds
- Return breadfruit to pan then add curry sauce
- Combine and cook for 2 minutes
- Finish with additional fresh herbs
- Serve & Enjoy!
Video
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