Bambukeylu Hiti — Print Recipe

Cubes of starchy breadfruit simmered in a savory coconut curry with onion, curry leaves, and dried fish, creating a hearty vegetable-forward main dish.

Ingredients

1 medium breadfruit, peeled and cubed
300ml coconut milk
50g dried Maldive fish, shredded
1 onion, sliced
4 cloves garlic, minced
8 curry leaves
1 pandan leaf
1 tsp turmeric
1 green chili, slit
1 tbsp coconut oil
Salt to taste

Instructions

1 Peel the breadfruit, remove the core, and cut into two-inch cubes. Rinse in cold water.
2 Heat coconut oil and saute onion, garlic, and curry leaves until fragrant and onion is translucent.
3 Add turmeric, green chili, pandan leaf, and shredded dried fish. Stir one minute.
4 Add breadfruit cubes and pour coconut milk over. Add enough water to just cover the breadfruit.
5 Bring to a simmer, cover, and cook twenty minutes until breadfruit is tender but not mushy.
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.