Bambukeylu Hithi
“Maldivian breadfruit curry — sliced breadfruit simmered in a coconut-milk sauce with onion, garlic, ginger, chili, curry leaves, turmeric, and rihaakuru paste. The vegetarian-leaning everyday curry of the islands, where breadfruit is one of the few abundant non-fish staples.”
Where it comes from
Breadfruit (bambukeyo) is one of the most-important non-fish food crops in the Maldives, grown on every populated island. Bambukeylu hithi is the everyday breadfruit curry, served when the family wants a break from straight fish — though the rihaakuru paste keeps a fish-umami presence. The dish reflects centuries of Indian Ocean food adaptation.
On the plate
Spoon up bambukeylu hithi over rice — a pale yellow coconut-rich sauce, breadfruit cubes soft and starchy in the mix, glossy with coconut oil, curry leaves and pandan flecks suspended. Bite: the breadfruit is starchy-soft like a tropical potato, with its own faint sweetness; the sauce is creamy-coconut, the rihaakuru providing depth, turmeric and curry leaf perfuming everything, chili providing slow-building heat. With rice and a side of mas huni for contrast, this is the Maldivian Friday-after-prayer family lunch.
How it works
Breadfruit cooks slower than potato — it needs the full 25-30 min simmer to soften through; rushing this gives starchy raw centres. Adding the rihaakuru paste before the coconut milk lets it dissolve smoothly into the aromatics rather than separating. Coconut milk should be added at the simmer stage, not allowed to boil hard, or it will split.
Variations
Bambukeylu hithi with pumpkin (replacing some breadfruit). With added smoked tuna (for non-vegetarian families). Spicy version (extra chili). With drumstick vegetable. Rural version with crab. Modern restaurant version with paneer.
On the Palate
Ingredients
Serves 4
How it's made
9 steps · Show ↓25 min active · 25 min waiting
How it's made
9 steps · Show ↓- 16 min
Peel and core 600 g breadfruit (or substitute 600 g raw green plantain + 200 g chestnut for similar texture). Cut into 4-cm cubes.
- 21 min
Heat 3 tbsp coconut oil in a wide pot over medium heat.
- 35 min
Add 1 sliced onion, 4 minced garlic cloves, 1 tbsp grated ginger, 2 slit green chilies, 8 curry leaves, 1 knotted pandan leaf. Cook 5 min.
- 41 min
Add 1 tsp turmeric, 1 tsp red chili powder, 1 tsp ground cumin, 1 tsp ground coriander; cook 30 sec.
- 52 min
Add 3 tbsp rihaakuru paste (or substitute: 2 tbsp tomato paste + 1 tbsp fish sauce); stir to dissolve.
- 63 min
Add 400 ml coconut milk + 300 ml water + 1 tsp salt. Bring to a simmer.
- 728 min
Add breadfruit cubes; simmer 25-30 min until fork-tender (breadfruit takes longer than potato).
- 85 min
Uncover and reduce 5 min to thicken sauce. Stir in 2 tbsp chopped cilantro + juice of 1/2 lime.
- 91 min
Serve hot over rice with a side of mas huni or fresh lime.
