Curry Leaf Mojo Yuca (Cuban × Keralan)

Method

1. Cut the yuca into 6 cm lengths, slit the skin lengthwise and peel off the brown bark and pinkish layer, then cut it into 3 cm chunks, avoiding the core.

2. Put the yuca, turmeric and salt in a 20 cm pot, cover with cold water by 3 cm, bring to the boil on high heat, then lower to medium heat and simmer for 20 min, until a fork slides in and the edges just start to crumble. Drain and pick out any remaining core.

   Add in this stepYuca (cassava), fresh or frozen peeled 400 gGround turmeric ¼ tspSalt 0.9 tsp

   high heat→medium heat

3. In a small bowl mix the orange juice, lime juice, salt and cumin to make the mojo base.

   Add in this stepOrange juice 35 mlLime juice 35 mlSalt 0.6 tspGround cumin ½ tsp

4. Heat the coconut oil in a wide 24 cm pan on medium heat, add the mustard seeds, half-cover with a lid and let them pop for 30 sec. Add the curry leaves (they spit hard, so stand back), then straight away the minced garlic, minced ginger, sliced chilli and thinly sliced shallots, and fry for 3 min until the shallots are soft and golden.

   Add in this stepVirgin coconut oil 3 tbspBrown mustard seeds ¾ tspFresh curry leaves 12Garlic cloves 5Fresh ginger 8 gGreen chilli 1Small shallots 3

   medium heat

5. Add the boiled yuca and the grated coconut, turn down to medium-low heat and toss for 2 min so the spiced oil coats everything. It is fine if some yuca breaks up.

   Add in this stepGrated coconut (fresh or frozen; or unsweetened desiccated) 30 g

   medium-low heat

6. Turn off the heat, pour over the mojo base, toss gently and serve straight away. Great with fish curry or grilled chicken.