How to Make Delicious Curry cassava leaves with salted fish

Curry cassava leaves with salted fish Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Cassava leaves are not readily available in Australia. Spinach would be a good substitute in this recipe.

Here is the best “Curry cassava leaves with salted fish” recipe we have found so far. This will be smell and look delicious.

Ingredients of Curry cassava leaves with salted fish

1. You need A few of cubes salted fish (fried) optional.
2. Make ready of Coconut milk appx 2 cups or 1 package of instant coconut milk.
3. You need of Curry paste.
4. Make ready 5 of Whole chilli (dont worry it wont burn your toungue).
5. You need of Salt and pepper.
6. You need 1 bunch of young cassava leaves.
7. Take of Oil.
8. You need 5 of or more shrimp (well cleaned).

Most African countries use dry fish (smoked fish).The boiled cassava leaves with garlic and salt should be consumed with tomato sauce and rice.The parts of cassava such as stems and tubers are also considered as traditional medicine.Quick And Easy Way To Make Manioc Curry Recipe.

Curry cassava leaves with salted fish instructions

1. Okay start your wok, on a low heat put oil in and cook your curry paste until fragrant.
2. When the curry paste smells like your fave indian restaurant, put the coconut milk in, whole chilis,stir and put the leaves in, add in the shrimps. Bring it to boil and simmer a little bit, season well and you are done..
3. Optional: put the fried salted fish cubes in on the last step..

Add coconut milk, salt, and sugar.Cassava leaf soup also known as saka saka or pondu is a simple, yet tasty and substantial soup that is widely Growing up I particularly disliked, kwem, was just not appealing to me, especially the salt less version.Can be prepared with any meat or fish.

Jaffna Style Maravalli Kizhangu With Little Spicy.Mustard seeds, curry leaves, dry chillies, garlic, sizzled in coconut oil, and mixed with Mushy Tapioca (Cassava/Kappa) with turmeric and salt.Cassava is a tuberous, woody, shruby perennial plant, Manihot esculenta, of the Euphorbiaceae (spurge family), characterized by palmately lobed leaves, inconspicuous flowers, and a large, starchy, tuberous root with a tough, papery brown bark and white to yellow flesh.Drop the cassava leaves into the boiling water and reduce the heat to medium.You may chop the leaves before boiling or put them into the pot whole.