Breadfruit Sukhem
A classic Goan delicacy, this dry curry features tender breadfruit chunks tossed in a fragrant mix of freshly grated coconut, tangy tamarind, and a hint of jaggery. A perfect balance of sweet, sour, and spicy.
For 4 servings
Prepare and Boil the Breadfruit
- Lightly oil your hands and knife to prevent the breadfruit's sap from sticking.
- Peel the green skin of the breadfruit, cut it in half, and remove the spongy central core.
- Chop the flesh into 1-inch cubes and place them in a bowl of water to prevent browning.
- In a medium pot, bring 4 cups of water and 1/4 tsp of salt to a boil.
- Add the drained breadfruit cubes and cook for 10-12 minutes until they are tender enough to be pierced with a fork but still hold their shape. Do not overcook.
- Drain the breadfruit completely in a colander and set aside.
Prepare the Tempering and Sauté Onions
- Heat the coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
- Add the mustard seeds and wait for them to splutter, which should take about 30-45 seconds.
- Once spluttering, add the curry leaves and sauté for a few seconds until fragrant.
- Add the finely chopped onion and sauté for 6-8 minutes, stirring occasionally, until it turns soft and light golden brown.
Cook the Masala
- Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir continuously for 30-40 seconds until the raw smell disappears.
- Add the fresh grated coconut and sauté for 2-3 minutes, stirring frequently, until it is lightly toasted and aromatic.
- Stir in the tamarind paste, jaggery powder, and the remaining 3/4 tsp of salt. Cook for another minute until the jaggery has completely melted and everything is well combined.
Combine and Finish the Sukhem
- Gently add the boiled breadfruit cubes to the pan.
- Carefully toss everything together to coat the breadfruit evenly with the masala, being careful not to break the pieces.
- Cover the pan with a lid and let it cook on low heat for 5 minutes. This allows the breadfruit to absorb all the delicious flavors.
- Remove the lid, give it one final gentle stir, and turn off the heat.
- Serve hot as a side dish with Goan rice and fish curry or dal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Select a breadfruit that is firm, green, and heavy for its size. Avoid ones with soft spots.
- 2Oiling your hands and knife before cutting the breadfruit is a crucial step to manage its sticky sap.
- 3Do not over-boil the breadfruit. It should be fork-tender but firm, not mushy.
- 4Using fresh coconut is key to the authentic taste and texture of this dish. Frozen grated coconut can be used as a substitute if fresh is unavailable.
- 5Adjust the jaggery and tamarind quantities to suit your personal preference for sweet and sour flavors.
- 6This dish tastes even better the next day as the flavors deepen overnight.
Adapt it for your goals.
With Prawns
For a non-vegetarian version, add 100g of small, cleaned prawns along with the onions and sauté until they turn pink.
With Goan Garam MasalaWith Goan Garam Masala
Add 1/2 teaspoon of Goan garam masala or samaar masala along with the other spice powders for a more complex flavor profile.
With AsafoetidaWith Asafoetida
Add a pinch of asafoetida (hing) to the hot oil after the mustard seeds splutter for added aroma and digestive benefits.
Creamier VersionCreamier Version
For a slightly richer consistency, add 2-3 tablespoons of thick coconut milk at the very end and simmer for a minute before turning off the heat.
Why this is on our healthy list.
Rich in Dietary Fiber
Both breadfruit and coconut are excellent sources of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Provides Sustained Energy
Breadfruit is rich in complex carbohydrates, which provide a steady release of energy, keeping you full and energized for longer compared to simple carbs.
Source of Healthy Fats
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of fat that is easily digested and can be a quick source of energy.
Anti-Inflammatory Properties
Spices like turmeric contain curcumin, a compound known for its potent anti-inflammatory and antioxidant effects, which can help combat oxidative stress in the body.
Frequently asked questions
Breadfruit Sukhem, or 'Neerphanas Sukhem', is a traditional Goan semi-dry curry. It features boiled breadfruit cubes tossed in a flavorful masala of grated coconut, spices, tangy tamarind, and sweet jaggery.