👨‍🍳 Instructions

1. 1

   Boil the cubed breadfruit in salted water until tender but not mushy, about 15-20 minutes. Drain and set aside.

   💡 Tip: Boiling the breadfruit first ensures it cooks through in the stew without disintegrating.
2. 2

   Heat vegetable oil in a pot or deep pan over medium heat. Add chopped onion and sauté until softened, about 5 minutes.

   💡 Tip: Sautéing the aromatics builds a flavorful base for the stew.
3. 3

   Add minced garlic and grated ginger, and sauté for another minute until fragrant.

   💡 Tip: Be careful not to burn the garlic.
4. 4

   Stir in turmeric powder and coriander powder. Add the curry leaves and slit green chilies, and cook for 30 seconds.

   💡 Tip: Toasting the spices briefly enhances their flavor.
5. 5

   Pour in the coconut milk and water. Bring to a gentle simmer, stirring occasionally.

   💡 Tip: Avoid boiling the coconut milk vigorously, as it can curdle.
6. 6

   Add the mixed seafood to the simmering broth. Cook for about 5-7 minutes, or until the seafood is just cooked through.

   💡 Tip: Overcooking seafood will make it tough.
7. 7

   Add the pre-boiled breadfruit cubes to the stew. Season with salt to taste. Simmer for another 5-10 minutes, allowing the flavors to meld and the breadfruit to absorb some of the broth.

   💡 Tip: Adjust seasoning as needed.
8. 8

   Garnish with fresh chopped cilantro before serving.

   💡 Tip: This stew is best served hot with rice or roshi (Maldivian flatbread).