Singkong Kari (Cassava/Tapioca Curry)
June 6, 2017

Biasanya kalau saya masak ini pasangannya adalah Daging Sapi Goreng Kering.
Singkong Kari (untuk 6 orang)
- 1 kg Singkong/Ubi Kayu
- 3 sdt Biji Mustar
- 2 sdt Kunyit Bubuk
- 1 Bawang Merah Ukuran Besar (Iris)
- 5 Buah Cabai Hijau (Iris)
- 2 sdt Cabai Bubuk Kering
- 15 lembar Daun Kari
- Garam secukupnya
- Minyak untuk menumis
Cara Membuatnya:
- Singkong potong kecil-kecil, lalu rebus selama 10 menit sampai lembut.
- Panaskan minyak dipenggorengan, masukkan biji mustar, setelah mengeluarkan suara pop-pop tambahkan bawang merah kedalamnya. Tumis sampai harum.
- Kemudian tambahkan cabai hijau, cabai bubuk, garam, kunyit dan daun kari. Tumis semua bahan sampai tercampur.
- Lalu masukkan singkong kedalamnya. Aduk rata sampai bumbu tercampur merata dan singkong berubah warna menjadi warna kuning.
- Pastikan singkong tercampur dengan bumbu dan lembut.
- Kemudian angkat singkong dan sajikan ke piring. Singkong kari siap disajikan
Cassava Curry (Served for 6 Person)
Usually the combination with Cassava Curry, I preffer with Beef Dry Fry with Coconut. It’s really lezatoss (tasty) when you eat cassava with beef fry 🙂
Ingredients:
- 1 kg Cassava/Tapioca
- 3 tsp Mustard Seeds
- 2 tsp Turmeric Powder
- 1 Big Red Onion (Chopped)
- 5 Green Chili (Chopped)
- 2 tsp Dry Chili Powder
- 15 Curry Leaves
- Salt to taste
- Oil for sauté
Process:
- Cassava cut into small pieces, then boil for 10 minutes until soft.
- Heat oil into pan, put mustard seeds, after the pop-pop sound adds the onion into it. Sauté until fragrant.
- Then add the green chili, chili powder, salt, turmeric and curry leaves. Sauté all ingredients and mixed well
- Then put the cassava into it. Mix well until the spices are evenly mixed and the cassava turns yellow.
- Make sure cassava is mixed with spices and tender.
- Then lift cassava and serve to the plate. Cassava curry is ready to serve.
Image Source: www.commons.wikimedia.org
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