Mozambican Fish and Cassava Coconut Curry

Ingredients

• White Fish Fillet (Cod/Tilapia)

  600 g

  $5.10

• Cassava / Yuca

  400 g

  $0.92

• Coconut milk

  1 tin

  $1.50

• Onions

  1 medium

  $0.22

• Garlic

  3 cloves

  $0.02

• Curry powder

  1 tbsp

  $0.20

• Spinach

  200 g

  $0.72

• Vegetable oil

  2 tbsp

  $0.09

• Salt

  1 tsp

  $0.00

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Coconut milk for Milk (1:1) — Keeps the sauce creamy when coconut milk is unavailable

Preparation

1. 1

   Peel the cassava root, remove the tough central fibrous vein, and chop into bite-sized chunks.

2. 2

   Boil cassava chunks in salted water for 15 minutes until tender, then drain and set aside.

3. 3

   Heat vegetable oil in a wide pan, then sauté chopped onion and garlic until fragrant.

4. 4

   Stir in the curry powder and cook for 1 minute until fragrant.

5. 5

   Pour in the coconut milk, bring to a gentle simmer, and gently add the cassava and spinach.

6. 6

   Nestle seasoned white fish fillets into the coconut sauce.

7. 7

   Cover and simmer gently over medium-low heat for 10 to 12 minutes until the fish flakes easily and the stew is creamy.