Ingredients:

1 breadfruit, cut into small chunks
4 tablespoons oil
Salt & black pepper to taste 2 large onions, diced
6 cloves garlic, minced
1 tablespoon ginger, minced 1 yellow capsicum, finely chopped
12 curry leaves
3 stalks celery, finely chopped
2 tablespoons coriander leaves, finely chopped
3 tablespoons curry powder 1 tablespoon tamarind paste 1 tablespoon jaggery
2 tablespoons boiling water 6 tomatoes, diced
4 tomatoes, quartered
2½ cups coconut milk
1 large onion, cut into chunks

Preparation:

Add breadfruit to a pan with 4 tablespoons of oil.
After seasoning with salt and black pepper, cook on medium heat for 10 minutes or until golden brown. Set aside.
In the same pan, sauté onion till translucent.
Add garlic, ginger, capsicum and curry leaves, then sauté for a minute.
Add celery, coriander leaves and curry powder, then sauté for 3 minutes.
Combine tamarind paste, jaggery and boiling water until a tamarind sauce is formed.
Add diced tomatoes, tamarind sauce and salt to taste, and sauté.
Add 1½ cups coconut milk and cook the mixture for 2 to 3 minutes. Transfer to a blender, add an additional cup of coconut milk and blend till smooth.
Add one tablespoon oil to pan then sauté remaining onion and quartered tomatoes on high heat. Return breadfruit to pan and add curry sauce.
Combine and cook for 2 minutes.
Garnish with additional coriander.

Serve with brown rice.