Loading...
A classic Goan delicacy, this dry curry features tender breadfruit chunks tossed in a fragrant mix of freshly grated coconut, tangy tamarind, and a hint of jaggery. A perfect balance of sweet, sour, and spicy.
For 4 servings
Prepare and Boil the Breadfruit
Prepare the Tempering and Sauté Onions
A classic Goan-style stir-fry, known as 'fugath', featuring succulent prawns and crisp-tender cabbage. This quick and easy dish is tempered with mustard seeds and curry leaves, and finished with fresh coconut for a light, flavorful, and healthy weeknight meal.
A classic Goan delicacy featuring fresh clams cooked in a semi-dry, spiced coconut masala. This dish perfectly balances spicy, tangy, and sweet flavors, bringing the taste of the Goan coast to your table.
A comforting Goan-style curry where eggs are gently poached in a fragrant, tangy coconut gravy. This coastal classic is quick to make and pairs beautifully with steamed rice for a wholesome meal.
A classic Goan vegetarian curry featuring tender white peas simmered in a fragrant, roasted coconut and spice masala. This tangy and savory dish is a coastal favorite, perfect with Goan pav or steamed rice.
A classic Goan delicacy, this dry curry features tender breadfruit chunks tossed in a fragrant mix of freshly grated coconut, tangy tamarind, and a hint of jaggery. A perfect balance of sweet, sour, and spicy.
This goan recipe takes 40 minutes to prepare and yields 4 servings. At 347.49 calories per serving with 3.28g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side_dish.
Cook the Masala
Combine and Finish the Sukhem
For a non-vegetarian version, add 100g of small, cleaned prawns along with the onions and sauté until they turn pink.
Add 1/2 teaspoon of Goan garam masala or samaar masala along with the other spice powders for a more complex flavor profile.
Add a pinch of asafoetida (hing) to the hot oil after the mustard seeds splutter for added aroma and digestive benefits.
For a slightly richer consistency, add 2-3 tablespoons of thick coconut milk at the very end and simmer for a minute before turning off the heat.
Both breadfruit and coconut are excellent sources of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Breadfruit is rich in complex carbohydrates, which provide a steady release of energy, keeping you full and energized for longer compared to simple carbs.
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of fat that is easily digested and can be a quick source of energy.
Spices like turmeric contain curcumin, a compound known for its potent anti-inflammatory and antioxidant effects, which can help combat oxidative stress in the body.
Breadfruit Sukhem, or 'Neerphanas Sukhem', is a traditional Goan semi-dry curry. It features boiled breadfruit cubes tossed in a flavorful masala of grated coconut, spices, tangy tamarind, and sweet jaggery.
Yes, it can be a healthy dish. Breadfruit is a good source of complex carbohydrates, fiber, and potassium. The use of coconut provides healthy fats, and spices like turmeric have anti-inflammatory properties. It is naturally vegan and gluten-free.
One serving of Breadfruit Sukhem (approximately 1 cup or 195g) contains around 250-300 calories, primarily from the breadfruit, coconut, and oil.
Freshly grated coconut provides the best flavor and texture. However, you can use frozen grated coconut (thawed first). Desiccated coconut is not recommended as it will make the dish too dry and alter the authentic taste.
You likely over-boiled the breadfruit. It's important to cook it only until it's fork-tender but still firm. Check it frequently while boiling to prevent it from becoming too soft.
Store any leftover Breadfruit Sukhem in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a pan or microwave before serving.
Breadfruit Sukhem is traditionally served as a side dish in a Goan meal, alongside steamed rice (ukda tandul), fish curry, or a simple dal (varan).