Ingredients
750 g firm and unripe breadfruit, peeled and cut into thick slices
400 ml canned coconut milk
3 fresh green chilies, seeded and cut lenghtways
1 onion, grated finely
1 teaspoon ginger, grated finely
1 teaspoon crushed garlic
1/2 teaspoon turmeric, ground
3 pandanus leaves
1 small stick cinnamon
2 sprigs fresh curry leaves
Salt to taste
Method
Reserve half cup of the canned coconut milk and mix the rest with water to make 3 cups. Heat up a saucepan with the diluted coconut milk wigh the rest of the ingredients except breadfruit. Bring to the boil and simmer uncovered for about 10 minutes. Add in the breadfruit and continue to cook until the breadfruit is soft. Stir in the reserved canned coconut milk and serve hot with steamed white rice.
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