Cassava with greens

Frozen Cassava 2 lbs., cook in a large wok of boiling water. When half cooked, strain out
the water and fill with more boiling water. Add a tsp. turmeric powder and salt to taste.
When fully cooked, strain out water and keep the cassava aside. If the pieces are big, cut into smaller.

Scallions 4, chopped, green chillies 4, cut into rings, curry leaf 2 sprigs, garlic paste 2 tsp.,
coconut oil 3 tbsp.
Heat oil in a wok, drop in green chillies and garlic paste, sauté a while to remove the rawness.
Add half curry leaves, cooked cassava, combine well, if required smash the cassava, add balance curry leaves and scallions. Mix well, adjust salt and serve hot with fish curry.

fish curry

Staple and favourite food of South Kerala in India.