Guyanese Cassava (Yucca ) Curry With Smoke Fish

smoked fish

🥗Healthier: grilled chicken

💰Cheaper: canned tuna

Canned tuna is more affordable and readily available.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Evaporated milk is a cost-effective substitute.

Chop the ends off the cassava with a knife.

Peel the cassava by making a split in the skin and running the knife along to remove the pink layer.

Cut the cassava down the middle to remove the string inside.

Prepare the ingredients for the masala: curry powder, turmeric, cumin, onion, cilantro, green bell pepper, tomato, and scallion.

Steam the smoked catfish and then break it apart.

Heat oil in a pan and fry the smoked fish until crispy, then remove it from the oil.

In the same oil, add garlic, scallion, cilantro, and green bell pepper, and sauté until fragrant.

Add water to the sautéed ingredients and mix well.

Add the masala mix to the pan and cook for about 15 minutes until the water evaporates and oil separates.

Add the boiled cassava to the masala and mix well.

Cover the pot and let it boil, adding the smoked fish back in after a few minutes to avoid it becoming mushy.

Check the cassava for doneness; it should be soft enough to break apart easily with a spoon.

Finish the dish by adding scallions and turning off the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary