Sukun Goreng / Fried Bread Fruits (Artocarpus Altilis - scientific name)

Have you ever tried or had this fried "sukun"or bread fruits?. I love the texture of "sukun" fruit as the flesh is soft and tender. It basically has nearly similar taste like cassava/ tapioca but lighter and softer. It can be fried or steam. For fried sukun normally people mixed it with salt and turmeric . But fried sukun my version, I normally will add some curry powder with it. For steam, normally people will steam it with sugar. It's nice to eat it during breakfast or tea. Sukun is from a group of moracea like jackfruit. Last time it was easy to have it as it was grown at my home town' house backyard. During its season we were enjoying varies recipe from this sukun fruit, like sukun fritters made from a very ripe sukun, sukun crackers, fried sukun and steam sukun. Here in Saigon, I can easily get from Ben Tanh market.

1 sukun / bread fruit

1 tea spoon tumeric power

1 tea spoon curry powder

a pinch of salt

slice the sukun and mix it with the powders mixture, then fry it until the color turn to golden yellow.