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Ingredients
Tapioca/Cassava - 1250g
Onion - 125g
Green chili - 3 or 4
Lime - ½
Fenugreek seeds - ¼ teaspoon
Turmeric powder - ½ teaspoon
Curry leaves - Few
Salt - As you want
Thick coconut milk - 200ml
Water - 600ml
Instructions
Take the cassava, peel off the skin, rinse well, and cut them into small pieces as shown in the picture below.
Chop the onion and slice the green chili. Also, get ready with lime, curry leaves, turmeric powder, fenugreek seeds, and salt.
Prepare the coconut milk and take some water.
Now place the skillet on the stove and add cassava. On top of that, add turmeric powder, fenugreek seeds, salt, onion, green chili, and curry leaves. Mix them well.
Cook covered under high flame for about 10 minutes.
Take off the lid, give a good mix, and again cook covered under high flame till cassava turns tender. For me, it takes about 5 minutes.
Using a spoon mash the cassava as shown in the picture below.
Now add the coconut milk, mix well, and cook uncovered under medium flame for about a minute.
Finally, switch off the flame and squeeze the lime. Give one last good mix. Taste the curry and adjust salt if needed.
This is how to make the best Sri Lankan cassava curry with coconut milk. Serve and enjoy this simple tapioca milky curry.
Notes
1. The amount of water and the cooking time varies with each cassava. Some cassavas need less water and time while other cassavas need more water and time. 2. I instantly made coconut milk. If it is hard to use coconut milk powder or bottled coconut milk.
Recipe by Top Sri Lankan Recipe at https://www.topsrilankanrecipe.com/sri-lankan-cassava-curry-coconut-milk-recipe/