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Manioc curry
මඤ්ඤොක්කා කරිය (manioc curry): boiled cassava simmered in turmeric coconut milk with mustard seed and curry leaves
For generations, manioc has been the filling, cheap breakfast of tea-estate lines and rural kitchens in the hills around Kandy, and a plate of it with a red heap of lunu miris and a cup of plain tea is still a working person's favourite. Cassava roots are boiled until floury, then simmered in coconut milk with turmeric, mustard seed, fenugreek and curry leaves until the edges crumble into a thick golden gravy. It also appears at dinner with a fiery sambol and, in some homes, beside a fish curry. Cassava must always be peeled, boiled thoroughly in plenty of water and the water thrown away, because the raw root contains natural compounds that are harmful; never eat it raw or half-cooked. Overboiling is the other pitfall, since the pieces then dissolve completely into the milk. Chef's tip: take out the woody string that runs down the centre of each piece after boiling, when it pulls out easily.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the cassava
- 1 ⅔ lb cassava (manioc)fresh or frozen
- 1 tsp saltfor the boiling water
- 1 /4 tsp ground turmericfor the boiling water
For the curry
- 1 tbsp coconut oil
- 1 /2 tsp black mustard seeds
- 1 /4 tsp fenugreek seeds
- 1 onionsliced
- 2 cloves garlicsliced
- 2 green chilliesslit
- 1 sprig curry leavesleaves picked
- 1 /2 tsp ground turmeric
- 1 /2 tsp salt
- 1 ¼ cups thin coconut milk
- ¾ cup thick coconut milk
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Method
0/7 doneStep 1: Cut 1 ⅔ lb cassava (manioc) into 5 cm lengths, slit the thick brown skin and pinkish layer underneath and peel both off completely. Rinse well.
Step 2: Boil the pieces in plenty of water with 1 tsp salt and 1 /4 tsp ground turmeric for 18–20 minutes until a knife slides in easily and the flesh looks floury. Drain and throw away the water.
20 minStep 3: When cool enough to handle, pull out the woody central string and cut the cassava into bite-sized chunks.
Step 4: Heat 1 tbsp coconut oil in a pan over a medium heat, add 1 /2 tsp black mustard seeds and, once it pops, 1 /4 tsp fenugreek seeds.
1 minStep 5: Add 1 onion, 2 cloves garlic, 2 green chillies and 1 sprig curry leaves and cook for 2–3 minutes until soft.
3 minStep 6: Add the cassava, 1 /2 tsp ground turmeric, 1 /2 tsp salt and 1 ¼ cups thin coconut milk and simmer for 5–6 minutes, stirring gently, until the edges begin to crumble and the gravy thickens.
6 minStep 7: Pour in ¾ cup thick coconut milk, heat for 2 minutes without boiling and serve hot with lunu miris.
2 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 3 g
- Carbs
- 58 g
- Fat
- 16 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does manioc curry take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of black mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
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