Sri Lankan del(breadfruit curry).
A delicious vegan breadfruit recipe with Sri Lankan curry powder and coconut milk.
It’s a mildly spiced dish that needs to be tried and you’ll understand why it’s such a popular and memorable dish.
In this Sri Lankan recipe, you will learn how to cook breadfruit(del curry)full of flavor and just the right amount of spices to make the dish thoroughly enjoyable.
If you enjoyed the taste of Sri Lankan jackfruit curry.
Then a pot of breadfruit curry is just the type of dish you’ll want to try cooking.
There are a few similarities between jackfruit and breadfruit.
They slightly follow the same method of cooking if you are making them into a curry.
They both have that starchy quality and can be cooked when they are still green(raw).
Tastewise there’s definitely a difference.
Subtle but different and the only way to find out is to cook these dishes.
I promise the only difficulty is cleaning up the fruit to be cooked.
And I will be adding a step-by-step guide on how to cut breadfruit to this recipe as well.
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How does breadfruit taste?
If you asked me to describe the flavour of breadfruit, the first word that comes to my mind is starchy but if you’ve ever eaten this Sri Lankan breadfruit curry, you’ll know there’s more than a starchy quality to the fruit.
In fact, the combination of the breadfruit and coconut milk and spices in which the curry is cooked in, just makes the breadfruit curry a creamier and richer in its taste.
And the final touch of tempering added to the del curry brings everything together.
What to serve with del curry.
You can never go wrong pairing this delicious del curry with a slow-cooked beef curry.
What is a breadfruit or del?
I’m sure most Sri Lankans are familiar with how a breadfruit taste and look like but for the readers who are not familiar with the fruit, this is for you.
Breadfruit is a starchy, slightly oval-shaped fruit that roughly fits into the palm of your hand.
The fruit doesn’t have any seed but has a tough core just like the jackfruit but unlike a jackfruit, the breadfruit is easier to clean and prepare for cooking.
There are a few ways to prepare this fruit, the most popular way of eating the breadfruit is to make them into a curry or turn into chips.
When they are cut into thin slices, these breadfruit chips can be deep-fried and made into sweet as well as a spicy snack.
You’ll find them in most street food stalls and is favourite tea-time delicacy.
Try it for breakfast…
The simplest way to prepare breadfruit is to boil with salt until they are tender and serve them with freshly scraped coconut and a lunumiris sambol.
It’s the easiest Sri Lankan breakfast you’ll prepare.
How to cut breadfruit(del).
- Slice off the top of the breadfruit which would have a stem as well as the bottom(just like you’ll cut off the bottom and top of a carrot or cucumber).
- Gently cut off the green skin of the breadfruit till the white part of the fruit is exposed.
- Have some paper towels ready to wipe off any milk oozing from the fruit.
- Cut the breadfruit in half, and then into four(again, stem to bottom, lengthwise).
You’ll notice the thick core of the fruit in the middle of the slices.
- Cut the core and then you can slice the remaining breadfruit into 1 and 1/2 inch cubes.
Can I use canned breadfruit?
If you can find the canned version, yes.
Just remember to reduce the amount of water you use.
Utensils and appliances needed.
To prepare the breadfruit for cooking–
You will need a cutting board, a sharp knife, some paper towels to wipe off the sap and easy access to a wastebasket.
To cook and temper the breadfruit–
You will need a medium-sized cooking pot and a small frying pan(thaachi)to temper the final ingredients.
Where can I find breadfruit?
You can find them in most Asian stores or a Sri Lankan store in your area. these are seasonal so if you can’t find any breadfruit use the canned version
Sri Lankan del curry
1 teaspoon turmeric powder
1 teaspoon fenugreek seed
1/4 or 1/2 teaspoon pepper powder
1 tablespoon minced garlic(3-4 cloves)
a handful of curry leaves
1 large onion sliced
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- Ingredients mentioned below use standard measuring cups and spoons.
- 1 breadfruit
- 2-3 cups of water
- 2 teaspoons of curry powder(unroasted)
- 1 teaspoon turmeric powder
- 1 teaspoon fenugreek seed
- 1/4 or 1/2 teaspoon pepper powder
- 1 teaspoon chilli powder
- 1 tablespoon minced garlic(3-4 cloves)
- a handful of curry leaves
- 1 large onion sliced
- 1 cup thick milk(1/2 cup more if you want more gravy)
- for tempering
- 4-5 curry leaves
- A piece of pandan leaf
- 1 large onion sliced
- 3 whole red dried chillies
- 1/2 teaspoon of mustard seed
- Clean, cut and have the breadfruit ready for cooking(see notes on how to clean a breadfruit).
- Add the breadfruit to a medium-large pan, pour in water just enough to cover the breadfruit.
- To the same pan, add curry leaves, fenugreek, minced garlic, turmeric, chilli powder, pepper powder, onions and salt to season. use a spoon to combine all the ingredients and switch on the stove to medium heat.
- Let the breadfruit curry cook for 15-25 minutes until or until the breadfruit becomes tender(use a fork to check on how soft they have turned).
- Once the chunks are tender, pour in the coconut milk, depending on how much gravy you need it will be 1cup or another extra 1/2 cup.
- Cook on low fire with lid on for 10 minutes until gravy thickens(maintain low heat while the lid is on or the gravy might spill over).
- Slow simmer the breadfruit curry until gravy is thick, check if there is adequate salt while the curry cooks.
- Once the breadfruit reaches a thick consistency switch off the stove and prepare the tempering as mentioned below.
- In a small thaachi(a type of small frying pan, use your usual small frying pan for this purpose).
- Place the pan over low fire. add 4-5 tablespoons of oil, followed by curry leaves, pandan leaf, sliced onion, let them cook until they turn translucent and slightly golden, followed by whole red dry chillies, mustard(add the tempering ingredients in the order given).
- Temper until all ingredients turn slightly golden without burning them, less than 3 minutes.
- Once the tempering is done, pour the tempering over the breadfruit curry and mix.
- Serve warm with rice and curry.
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