Singkong Kari (Cassava/Tapioca Curry)

Singkong Curry (Cassava Curry)

Biasanya kalau saya masak ini pasangannya adalah  Daging Sapi Goreng Kering.

Singkong Kari (untuk 6 orang)

  1. 1 kg Singkong/Ubi Kayu
  2. 3 sdt Biji Mustar
  3. 2 sdt Kunyit Bubuk
  4. 1 Bawang Merah Ukuran Besar (Iris)
  5. 5 Buah Cabai Hijau (Iris)
  6. 2 sdt Cabai Bubuk Kering
  7. 15 lembar Daun Kari
  8. Garam secukupnya
  9. 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. 1 kg Cassava/Tapioca
  2. 3 tsp Mustard Seeds 
  3. 2 tsp Turmeric Powder
  4. 1 Big Red Onion (Chopped)
  5. 5 Green Chili (Chopped)
  6. 2 tsp Dry Chili Powder 
  7. 15 Curry Leaves
  8. Salt to taste
  9. 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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