Curry · Mauritian food · vegan

Fondant Mauritian Breadfruit Curry – Cari Fruit à Pain

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Grab your plates, it’s Curry time!

Fondant, rich and almost melting in the mouth luscious kind of Curry! Probably many haven’t heard of breadfruit before.However I can guarantee you that you will fall in love with just one mouthful because of their rich,creaminess and somewhat sweet taste. This Curry is probably among one of the very old and rustic traditional Mauritian food. Breadfruits are actually a seasonal vegetable and can also be eaten as fruits when ripe.The most traditional way of having them are in a Curry along with Salted fish (Poisson Saler), crispy and fried.

Breadfruit are very rich in starch, and before being eaten, they are roasted, baked, fried or boiled. When cooked, the taste of moderately ripe breadfruit is described as potato-like, or similar to freshly baked bread. Mum used to say that back then, they would have them as breakfast and it was such a good option really as they keep you full. My most favourite way to have them are as fritters along with a nice chutney.However this time, I thought a simple Curry will do as I am also trying to add more varieties in terms of recipes categories to the blog really. Therefore this recipe is particularly going to my Vegan Lunch contribution where I will occasionally add some along the line.

I have always been intrigued about Veganism and the more I read about it, the more I fall in love. People nowadays are more inclined towards a healthy and varied diet. And they are absolutely right because health is wealth. If you feel good about yourself then you will definitely feel good in the mind.And I think a good Curry warms the heart of everyone practically! Right? 🙂

You must also be fond of Breadfruit, I presume? I would love to know what would you usually make out of them. And do you share any particular story with them as in are they considered to be traditional at yours too? Or maybe some fun moments that makes you smile when you see breadfruits.Whatever it is, I would love to be part of it.

I also slightly changed from bright food pictures to somewhat a ”moody” one. Moody Food Photography are just another way of taking food photos but with a dramatinc,moody and conjuring feelings type.I would love to hear from you on this as to whether you can feel the warmth and also how do you find it. Thank you my sugah buns.

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Serves 5

Preparation time : 25 mins
Cooking time : 35 mins
Total time : 1 hour

Ingredients :

  • 500g breadfruit
  • 1 medium sized white onion finely chopped
  • 100 g tomato puree/whole
  • 2 tbsp of Curry powder
  • 2 dry red chillies
  • 1 tsp garlic paste
  • 1/2 tsp of fenugreek seeds (Methi)
  • salt to taste
  • thyme
  • couple of curry leaves
  • coriander leaves finely chopped
  • water
  • vegetable oil

 

Method :

  1. Thoroughly wash the breadfruit and diced accordingly.
  2. In a pan add 2 tbsp of vegetable oil and leave to medium hot.
  3. Add onions,curry leaves,fenugreek seeds, garlic and thyme and leave to sweat for 5 mins.
  4. Next add the tomato puree/paste and give a good stir.
  5. When the tomato is reduced, add the curry powder and mix.
  6. Add the breadfruit and 1 ltr water.
  7. Cover and leave to simmer until breadfruit soft and almost melted in the curry.
  8. Serve with flatbreads and pickles on the side.

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9 thoughts on “Fondant Mauritian Breadfruit Curry – Cari Fruit à Pain

  1. I haven’t had fruit a pain curry before, so this comes as a very lovely and intriguing recipe for me. It looks really great on your pictures. I am enjoying the moody, dramatic images. They do convey warmth and also an air of mystery… 😉

    Like

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