1.5 ltr’s + 1 cup water
1/2 cup normal rice (washed)
210 grams breadfruit (cut into bite size pieces )
1 big onion (Sliced)
2 garlic chopped
4 spring curry leaves
8 pcs pandan leaf
1/2 chilly ( githeyomirus, depends to your taste)
2 Chicken stock cubes
1 1/2 tbs. good quality rihaakuru (fish paste)
1/2 of a medium smoked tuna ( sliced in to bite size pieces, Valho mas falhieh)
11/2 tbs. tomato paste
4 tbs Vegetable oil
For curry paste:
45 grms coconut
45 grm onion
5 grms garlic
3 grms dried chilly ( hiki mirus)
1/2 tbs whole pepper
1/2 tsp. cumin seed
2 grms ginger
11/2 tbs. lonumirus curry powder
1/2 cup water
1 – Grind all curry paste ingredients in a food processor or a food grinder into a very fine paste. Leave aside.
2 – In a large sauce pan add 1.5 liters of water and rice, cook for 20 minutes on medium heat, now add bread fruit and cook until bread fruit & rice becomes very soft, so soft that it can be easily mashed using back of a wooden spoon. Mash soften breadfruits as much you can pressing bread fruits in the sides of pan using wooden spoon.
3 – In another sauce pan heat oil and add onion, garlic, curry leaves, pandan leaves and chilly fry until light brown.
4 – Put fried onion mixture into the breadfruit mixture. Add curry paste, smoked tuna, rihaakuru, tomato paste, salt and chicken stock. Cook until the mixture turns into thick gravy, at this stage if the gravy is too thick add extra water from the 1 cup of water left and adjust salt per your taste. Serve hot .
1- Breadfruit used to cook this Baipen should not be ripe at all. Press fingers on the breadfruit if you cant press easily than it’s not ripe. Another way to check if the bread fruit is not ripe is by looking at the stem, if it’s green, that’s the best breadfruit to cook savory dishes.
2- In kulhi baipen the rice don’t have to be mushy, just soft will be fine.
3. Some people may wonder why I put chicken stock into this dish, it’s to enhance flavor. trust me this makes baipen tastier.