Fried Curry Bread

Fried Curry Bread is a beloved Khmer dish that highlights the popularity of yucca root, a staple in Cambodian cuisine. With cassava roots being a versatile ingredient from soups to desserts, this recipe transforms shredded cassava into a delectable treat infused with Khmer’s favorite spices. The dish embodies the rich flavors of Cambodia and invites you to explore the culinary art of making Fried Curry Bread.

To prepare this dish, begin by squeezing out the liquid from shredded cassava root and combining it in a large bowl with minced green onions, fresh or frozen minced lemongrass, hot chili peppers (adjusted to taste), and curry powder. Thoroughly mix these ingredients to form a cohesive mixture, shaping it into small elongated pieces resembling fingers. Once prepared, set the cassava mixture aside.

The cooking process involves deep-frying the curry bread in vegetable oil, which should be heated to a bubbling hot temperature in a skillet or wok. It’s crucial for the oil to be sufficiently hot to prevent the cassava bread from falling apart during frying. Once the oil is ready, carefully fry the curry bread until it achieves a golden hue. After frying, remove the bread from the hot oil and place it in a strainer to drain excess oil. A final touch involves sprinkling a bit of salt over the fried curry bread before serving.

Fried Curry Bread serves as a testament to the Khmer love for cassava root, transforming it into a delightful snack infused with the aromatic flavors of green onion, lemongrass, and curry. This dish not only showcases the versatility of cassava but also provides a delicious glimpse into the culinary traditions of Cambodia, inviting food enthusiasts to savor the unique blend of textures and tastes. Enjoy the Fried Curry Bread as a flavorful snack or appetizer, appreciating the warmth of Khmer spices in every bite.

Ingredients

Directions to make Fried Curry Bread

1. Squeezes out liquid from shredded cassava root, put it in a large bowl, add green onion, lemon grass, hot chili pepper and curry powder, mix well.
2. Form cassava mixtured to a small elongate shape like finger. When done set it a side.
3. Heat oil in a skillet or wok on high temperature. When oil bubbling hot, fry curry bread till it golden.Removed fried bread from hot oit and placed in a strainer to drained out excessive oil. Springkles with salt before serve.
4. Note: Make sure oil is bubbling hot before deep fry cassava bread otherwise it will fall apart.

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