Breadfruit Curry (Banbukeyo Bongara)

3

Breadfruit curry or banbukeyo bongara is a  very popular dish among Maldivians. Originally it is a very hot curry with the use of dried red chillies being the main star of this dish. I have adjusted this curry by reducing the amount of chillies to make it on a low-medium heat level. Feel free to adjust the spice level according to your taste. 

Prep time:  20 minutes
Cook time: 50 minutes
Serves 6

5

4

6

1

Ingredients (Breadfruit)

  • 750 grams breadfruit or half a bread fruit
  • 5 cups of water
  • 1 vegetable stock cube
  • 1/2 teaspoon salt
  • 1 sprig curry leaves
  • 1×10 cm pandan leaf

Method for Breadfruit

  1. Peel and remove the core of the breadfruit.
  2. Cut into bite sized pieces.
  3. Wash thoroughly and put in a medium sized heavy based pan.
  4. Add the 5 cups of water, vegetable stock powder, salt, curry leaves and pandan leaf. 
  5. Place on medium high heat and cook for about 30 minutes or until soft.
  6. While the breadfruit is cooking make the curry paste.

Ingredients (Curry Paste)

  • 1 large onion roughly chopped
  • 3 tablespoons desiccated coconut
  • 5 cloves garlic roughly chopped
  • 1×2 cm piece of ginger
  • 3 dried red chillies chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt or to taste
  • 1 teaspoon chilli powder

Method for Curry Paste

  1. Blend all of the above ingredients  with 1/2 cup of water in a small food processor until smooth.
  2. When the breadfruit is soft, add all of the curry paste, to the pan followed by 1/2 cup Maldives smoked tuna sliced, 1/2 habanero chilli,  and 1 tablespoon Maldive fish paste if using and continue cooking over medium heat, stirring occasionally for about 15 minutes or so. 
  3. Add 1/3 cup of coconut milk powder mixed with 1 cup of hot water, cook stirring for another 5 more minutes.
  4. Take off heat.
  5. Serve with roti or rice.

Note: For a vegetarian version omit the tuna and fish paste. 

If you cook the recipe, please share your photos and tag me on Instagram!

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