Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, curry cassava leaves with salted fish. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Curry cassava leaves with salted fish is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Curry cassava leaves with salted fish is something that I’ve loved my whole life.
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. Cassava leaves are not readily available in Australia.
To get started with this particular recipe, we must prepare a few components. You can cook curry cassava leaves with salted fish using 8 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Curry cassava leaves with salted fish:
- Get A few cubes salted fish (fried) optional
- Prepare Coconut milk appx 2 cups or 1 package of instant coconut milk
- Get Curry paste
- Take 5 Whole chilli (dont worry it wont burn your toungue)
- Prepare Salt and pepper
- Get 1 bunch young cassava leaves
- Make ready Oil
- Prepare 5 or more shrimp (well cleaned)
Bottom: ground spice paste for the curry. Add yam leaves and water into the wok, and bring to a boil. Add coconut milk, salt, and sugar. Drop the cassava leaves into the boiling water and reduce the heat to medium.
Steps to make Curry cassava leaves with salted fish:
- Okay start your wok, on a low heat put oil in and cook your curry paste until fragrant
- 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.
- Optional: put the fried salted fish cubes in on the last step.
You may chop the leaves before boiling or put them into the pot whole. Add chopped vegetables, cooked meat and spices to the water. Cassava leaves can supply a good source of vitamins and protein which can also be consumed after cooking. Cassava, Manihot esculenta, is a perennial shrub in the family Euphorbiaceae grown primarily for its storage roots which are eaten as a vegetable. Quick And Easy Way To Make Manioc Curry Recipe.
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