Bambukeylu Hiti
ބަނބުކެޔޮ ހިތި (bam-boo-KAY-loo HEE-tee)
Breadfruit Curry
Cubes of starchy breadfruit simmered in a savory coconut curry with onion, curry leaves, and dried fish, creating a hearty vegetable-forward main dish.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Peel the breadfruit, remove the core, and cut into two-inch cubes. Rinse in cold water.
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2
Heat coconut oil and saute onion, garlic, and curry leaves until fragrant and onion is translucent.
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3
Add turmeric, green chili, pandan leaf, and shredded dried fish. Stir one minute.
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4
Add breadfruit cubes and pour coconut milk over. Add enough water to just cover the breadfruit.
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5
Bring to a simmer, cover, and cook twenty minutes until breadfruit is tender but not mushy.
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6
Adjust salt and serve hot with rice. The breadfruit absorbs the coconut curry beautifully.
Did You Know?
Breadfruit trees were so important to Maldivian survival that planting one when a child was born was considered an investment in their future.
Chef's Notes
Equipment Tips
- heavy pot
- knife
- wooden spoon
Garnishing
curry leaves, coconut cream
Accompaniments
steamed rice, roshi
The Story Behind Bambukeylu Hiti
Breadfruit has been a staple crop in the Maldives for centuries, providing a starchy alternative to rice during lean times. This curry preparation transforms the mild, potato-like fruit into a richly flavored main dish. The combination with dried Maldive fish and coconut milk follows the fundamental Maldivian flavor trinity. Breadfruit curry was historically a subsistence dish but has earned new respect as interest in traditional island ingredients has grown.
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