Tapioca and fish curry

(Entrée, Seafood)

Number of Servings

    Lina’s mother cooks this simple dish that your family can enjoy:

    Tapioca ingredients:

    • 16 oz. fresh tapioca root (yucca or cassava)
    • 1 teaspoon salt
    • 2 green chilies
    • ½ teaspoon turmeric powder
    • 10 curry leaves

    Fish curry ingredients:

    • 1 lb. fish
    • 3 tablespoons vegetable oil
    • 4 green chilies
    • 1 whole onion
    • 5 cloves of garlic
    • 1 piece ginger
    • 10 curry leaves
    • 1 teaspoon turmeric powder
    • 2 teaspoons red chili powder
    • 4 medium tomatoes (chopped)
    • Salt to taste
  1. For tapioca: Peel and dice the tapioca into a pot. Add water and boil until it becomes soft. Remove excess water. Mix the tapioca with remaining ingredients. Stir thoroughly.
  2. For fish curry: Cut the fish into large pieces. Chop the chilies, onion, garlic, and ginger. Using a wok or deep frying pan, sauté the chilies, onion, garlic, ginger, and curry leaves in the hot vegetable oil until the vegetables are soft, then add the remaining ingredients and simmer for 30 minutes.

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