This is an exceptional dish made from the combination of vegetable and fish. the savoriness of the small fish is such as good addition to the freshness of the greens. let’s enjoy the delicious flavor of yellow cassava leaf and anchovy curry.
2 bunches (220 grams)cassava leaves,
50 grams teri nasi (small anchovies),fried
1 salam (indonesian bay)leaf
1 lemongrass, crushed
4 lime leaves, midribs removed
1 red tomato, cut into pieces
5 red bird’s eye chili peppers
1,500 ml coconut milkfrom ½ coconut
4 teaspoons salt
1½ teaspoons sugar
¼ teaspoon white pepper powder
2 tablespoons cooking oilfor sautéing
ground spices blend:
3 cloves garlic
5 cloves shallot
2 candlenuts, toasted
1 teaspoon coriander seeds
¼ teaspoon white peppercorn
1 cm turmeric,toasted
2 curly red chili peppers
1 cm galangal
1. Heat cooking oil on the pan. Sauté ground spices blend, salam leaf, lemongrass, and lime leaves until fragrant. Add tomato and bird’s eye chili peppers. Cook until they are softened.
2. Add in cassava leaves. Stir it well. Pour in coconut milk. Add salt, sugar, and pepper. Cook it until boiling and cassava leaves are softened.
3. Add in teri anchovies. Stir well. Remove it from heat.
4. Yellow Cassava Leaf and Anchovy Curry is ready to serve.
