Peel and cut the breadfruit into small chunks. Wash well and drain.
Place the pieces in a pan with salt, turmeric powder, a few curry leaves and water.
Cover and cook till it is cooked through. It should not turn mushy.
Meanwhile roast the coconut, shallots, garlic, fennel and curry leaves in a pan, till light brown in colour.
Add the coriander powder, chilli powder and turmeric powder and fry further till dark brown.
Allow to cool.
Grind the roasted mixture with some water to a smooth, fine paste.
Pour this mixture into the cooked breadfruit.
Return the pan to heat.
Bring the curry to a boil.
Adjust seasoning and switch off heat.
Serve with Rice