Garlic and chilli mogo

Garlic and chilli mogo is such a satisfying dish. One I  absolutely love ordering in Indian restaurants! Here is my recipe to re-create it at home:

Serves 2 as a main or 4 as a starter

Ingredients:

• 2 cassavas (mogo) (You can find pre-peeled Cassava chunks in the frozen aisle of many big supermarkets).
• 1 mild green chilli, chopped
• 1 red onion, chopped
• 2 spring onions, chopped
• 3 tablespoons chopped garlic
• 2 large tomatoes, pureed
• 2 tablespoons chilli sauce (any)
• 2 tablespoons soy sauce
• 4 tablespoons tomato ketchup
• coriander to garnish

Method:

1. Peel the skin off the cassava and boil for around 12 minutes in a pan of simmering water.
2. Drain the hot water and wash with cold water and set aside.
3. Chop into chunks.
4. Heat oil in a kadai and fry the cassava chunks till golden and crispy.
5. Place the fried cassava on a kitchen towel to let the excess oil drain. Resist the temptation to eat any!
6. In a separate frying pan/kadai, heat 2 tablespoons oil on medium heat.
7. Add the onions and cook for around 6 minutes till soft, stirring regularly.
8. Now add the garlic, spring onions and chilli and cook for a further 2 minutes.
9. Pour in the tomato puree, chilli sauce, soy sauce and ketchup and mix well.
10. Add the fried mogo pieces and cook in the sauces for 5 minutes.
11. Taste the sauce. If you find it too hot add more ketchup.
12. Garnish with coriander and serve hot.