Banbukeylu kanney dhelonu (breadfruit curry)

Authorazu
Yields1 Serving
Total Time1 hr 30 minsPrep Time30 minsCook Time1 hr

Ingredients

 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)

Directions

1

Bring water to the boil. Add breadfruit. Let boil for about 5 minutes, take out any froth that forms.

2

Add everything else EXCEPT the coconut milk and boil on low heat.

3

Once all the breadfruit are well cooked (soft enough to mash with the spatula), add the coconut milk and simmer for 2-3 minutes.

4

Serve hot with rice

Category

Ingredients

 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)

Directions

1

Bring water to the boil. Add breadfruit. Let boil for about 5 minutes, take out any froth that forms.

2

Add everything else EXCEPT the coconut milk and boil on low heat.

3

Once all the breadfruit are well cooked (soft enough to mash with the spatula), add the coconut milk and simmer for 2-3 minutes.

4

Serve hot with rice

Banbukeylu kanney dhelonu (breadfruit curry)

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