Chef Dora Rossi’s Curried Breadfruit
Medium size breadfruit
Samoan organic coconut oil
Good quality green curry powder
Salt & pepper
Remove the skin from the breadfruit with a sharp knife, cut it in quarters and place it in a pot of cold water then bring to the boil, cooking it for about 30 minutes or until an inserted skewer will release with ease. Drain and set aside to cool.
Cut the breadfruit into an even dice and season with salt and pepper, coat with coconut oil and curry powder, tossing to coat every individual dice.
Bake in the oven on a tray for about 30 minutes on medium heat or until golden.
Fresh watercress with a little drizzle of coconut oil and a squeeze of lime juice, salt & pepper to taste.