Sheemachakka stew


Breadfruit is precious to the natives of Kerala and the reson is quite simple—it tastes exquisite! Stew it up the Malayali way.


2 cups breadfruit chopped
1 tbsp oil
½ inch cinnamon stick
2 cloves
3 cardamom
1 star anise
1 tbsp. ginger julienned
4 split green chillies
3 sprigs curry leaves
2 medium sized onions chopped into squares
2 cups thin coconut milk
½ cup thick coconut milk
Salt for taste


In a thick bottomed pan, heat oil and add the whole spices like cinnamon, cloves, cardamom and star anise
Add the ginger, green chillies and curry leaves
Next, add the onions and sauté until it turns transparent
Add the chopped breadfruit and stir fry for 2 minutes
Add the thin coconut milk and salt and simmer with the lid closed
Once the breadfruit is cooked, using the back of a ladle, mash a few pieces to bring a creamy consistency to the stew
Add the thick coconut milk, curry leaves and stir well
Soon as it starts to boil, removing from the fire
Cuisine Note: Do not boil after the thick coconut milk is added.

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