If I had to pick one lunch to eat every day, for the rest of my life, I’d choose rice, sambar, papadam and a side. And when I go home to Kannur, this is exactly what we eat, minus the papadam, because we, apparently, are a pappadam-agnostic family. I’m working on changing this. Recently, mum’s been making this breadfruit and prawn number as an accompaniment, and it is absolutely delicious and seriously difficult to mess up. If you’re new to breadfruit, this is a good place to start. We’ve added fresh prawns here, but this recipe works with dried shrimp as well.
Recipe: Breadfruit and Prawn Stir-Fry
Ingredients
1 small breadfruit (about 300 grams), peeled, cut into 1.5 inch pieces
100 grams marinated prawns (below)
1 tsp chilli powder
1/2 tsp turmeric
2 green chillies
3-4 cloves garlic, crushed
2 tbsp freshly grated coconut
1 tsp mustard seeds
Handful of curry leaves
1/2 cup water
1 tbsp coconut oil
Salt
For the prawn marinade
1 tsp red chilli powder
1/2 tsp turmeric
Salt to taste
Method
In a pan, add the breadfruit, chilli powder, turmeric, green chillies salt, water and prawns. Cook until the breadfruit is soft.
Add grated coconut and the garlic and cook for 2-3 minutes. Adjust salt if necessary.
In a small pan, heat coconut oil, and splutter mustard seeds. Next add in the curry leaves.
Pour this into the breadfruit and stir.
Serve hot with rice.