Manioc(cassava)-coconut milk curry.

Ingredients

• Ingredients mentioned below use standard measuring cups and spoons.
• 500 g cassava root
• 2 and a 1/2 cup of water
• 2 teaspoon red chillie powder
• 1 teaspoon turmeric powder
• 3 teaspoons of unroasted curry powder(use my unroasted curry powder recipe)
• 1 teaspoon fenugreek seed
• 1-inch pandan leaf
• A sprig of curry leaves
• 1 and 1/2 cup thick coconut milk
• Salt to season
• For tempering
• 1 medium-sized onion sliced
• 1-inch pandan leaf
• 1 teaspoon fennel seed
• 3 dried chillies
• 1 teaspoon mustard seeds

Instructions

1. 1

   Have a bowl of water with 1/2 teaspoon of turmeric ready. what you will want to do is, as soon as you remove the thick skin of the cassava(manioc), drop it in the water to avoid discoloring.

2. 2

   Use a sharp heavy cleaver to cut off the ends of the roots.

3. 3

   Cut the root into manageable pieces the peel off the tough outer skin using a thin sharp knife. do not use a vegetable peeler as it is not possible to remove it.

4. 4

   Once you peel them, cut them into cubes(1-inch) and drop them in water.

5. 5

   HOW TO COOK MANIOC(CASSAVA)CURRY.

6. 6

   Into a cooking pan, add the manioc cubes and water to completely submerge them(2 and 1/2 cups), red chillie powder(1-2 tsp), turmeric(1 tsp), unroasted curry powder(3 tsp, also labeled as curry powder), fenugreek seeds(1 tsp), pandan leaf(1-inch), curry leaves( a sprig).

7. 7

   Stir the ingredients in the pan and cook over medium heat until water evaporates and the manioc is half cooked.

8. 8

   Do not season with salt and make sure you do NOT cover the cooking pan with a lid as it boils.

9. 9

   Cook until there is no water left and immediately pour in the thick coconut milk(1 and 1/2 cup).

10. 10

    If you do not want to use so much coconut milk due to health reasons, make sure to dilute 1/2 cup of coconut milk with 1 cup of water.

11. 11

    Season with salt and cook over low-medium fire until the manioc is soft(cut into it to see if the insides are cooked through)and you have a thick creamy gravy. this should take 45 minutes over medium-fire.

12. 12

    Check for seasoning and add salt if necessary.

13. 13

    HOW TO TEMPER FORMANIOC CURRY.Into a small frying pan, pour oil(3 tbs), add pandan leaf(1-inch), fennel seeds(1 tsp), dried red chillies(3), onion(1), mustard seeds(1 tsp).

14. 14

    Temper the ingredients over low fire while constantly stirring until the onions turn golden brown.

15. 15

    Pour the tempering over the cooked manioc curry, mix well and serve warm.