Breadfruit May Be the Most Versatile Produce in Your Kitchen
As breadfruit season falls upon us, Arati Naik writes about the delights of this fruit, and the many ways it can be used in your kitchen.
I’ve often wondered why breadfruit is so underrated in India. It was bought here years ago by Pacific travellers who came for trade. Versatile, easily cultivated on warm shores, high in magnesium and a cheap source of carbohydrates, it is an affordable and delicious source of nutrition.
This beautiful green fruit grows mostly along the south and west coast of India, particularly in Kerala, and along the Konkan belt. It is well suited to moderate and temperate climes, and bears fruits from March through to end of the monsoons. As a child, my memories are full of Neerphanas tree that grew in my grandparents’ garden in Karwar, and the delicious dishes that would appear on our table, using the breadfruit in both its raw and ripe form.
Breadfruit, owing to its fleshy sponginess, served as the perfect alternative to fried fish on vegetarian days, and lent a lovely meatiness to vegetable curries. It was also used in seafood dishes, especially with clams — the flavours are vivid and bright in my memory.
It does well in both savoury and sweet dishes; from chips and kappas (slices of breadfruit, marinated in chilli and turmeric, and rawa-fried to perfection), to vegetables sides, sambar and even as breadfruit biryani. Various sweets and puddings are also made with breadfruit. Even the seeds can be cooked, eaten both fried or roasted, similar to jackfruit seeds. My family is so obsessed with breadfruit that my parents planted a tree in our garden few years ago. It now bears nearly a 100 fruits each year.
If you find breadfruit on your trip to the vegetable market, bring back a little, and try your hand at a recipe or two. I can promise you, it’ll be the beginning of a long love affair.
Recipe for Breadfruit & Clam curry
Ingredients
1/2 breadfruit, cleaned and cut into medium sized cubes
250 g clams - 10-12 on the shell, and remaining de-shelled
1/2 onion chopped finely
1/2 cut hot water
1 tsp salt
1/4 tsp sugar
2 tsp oil
For the masala paste
4-5 dried red chillis
1 tsp black peppercorn
1/2 onion roughly chopped
1.5 tbp coriander seeds
2 pods of garlic
1 tsp turmeric powder
1/2 cup shredded coconut
For the tadka
1/4 finely sliced onion
2 tsp of oil
Method
For the masala paste, dry-roast onion, red chillis, coriander seeds and black peppercorn. Once cooled, grind them with coconut, turmeric powder and garlic to semi-smooth paste. Keep aside.
In a deep pan, heat 2 tsp of coconut oil (or any other oil of your choice). Add the chopped onions and cook until translucent. Now add the clams and breadfruit pieces, 1/2 cup water and let it cook for about 5 minutes.
Next add the masala paste, and season with salt and sugar.
Add some more water if its too thick. The curry should not be very thin and not very thick as well.
Cover the pan and cook till the breadfruit is well cooked. The clams will cook within that time too.
While serving, fry thinly sliced onion in some coconut oil and add the tadka on top. Garnish with some fresh coriander and enjoy with rice bhakri or any other bread of your choice.
If you want to eat this with rice, make sure the curry is slightly thin by adding some water when it boils.
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