Saba Breadfruit Curry is a traditional Saban recipe for a classic vegetarian curry of breadfruit and bell pepper in a spicy curry base with scotch bonnet chillies. The full recipe is presented here and I hope you enjoy this classic Saban version of: Saba Breadfruit Curry.
500g (1 lb) Breadfruit (fresh or frozen) cut into chunks
2 sprigs of Thyme
2-3 Garlic cloves, minced
1 medium Onion, chopped
1 medium Bell pepper, cored and chopped
1 chopped chilli, chopped (add more or less to taste)
125l (1/2 cup) Water (you may need more or less)
60ml (1/4 cup) Vegetable oil
3 tbsp Suriname masala curry powder
4 tbsp tomato sambal
2 tbsp ketjap manis (sweet soy sauce) [substitute soy sauce at a pinch]
1/2 tsp sea Salt (or to taste)
1/2 tsp Black pepper
coriander (cilantro) leaves, to garnish
Method:
Begin by boiling the breadfruit: Add the chunks of breadfruit to a pan of boiling, lightly salted, water. Continue boiling for about 15 minutes until the breadfruit is fork tender (do not over-cook as you will be adding to the curry).
Drain in a colander and set aside.
For the curry: heat the oil in a wok or deep frying pan over medium heat. When hot add the onion, bell pepper, chilli and garlic. Cook for 2-3 minutes until the onion is soft. Scatter over the masala curry powder, salt, black pepper then stir to combine. Now add the tomato sambal and ketjap manis, stirring to combine. Pour in the water and stir everything together. Cover and simmer gently for 6 minutes.
Now add the chunks of breadfruit, return to a simmer, cover and continue cooking for about 8 minutes. Serve hot with rice or Saba Johnny cakes.
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