Creamy Tapioca (Cassava) and chilli flakes chutney

 Tapioca 2 lb., peeled, cut into 2" pieces, cooked,
adding turmeric and salt to taste.
Grated coconut 1 cup, cumin powder 1/2 tsp.,
garlic cloves 3, shallots 3, green chilli 3.
Grind the ingredients coarsely.
Coconut milk 1 cup, shallots chopped 2tbsp.
In low flame combine all the ingredients, adjust salt, allow to remain in flame for 2 minutes to make sure the  raw taste of coconut mix is gone.
Serve with red chilli fish curry.
For vegetarians go with chilli flake chutney.



Chilli flake chutney

Chilli flakes chutney
Chilli flakes 3 tbsp., tamarind concentrate 1 tsp.,
red chilli powder 1 tsp., shallots 10 chopped,
salt to taste,coconut oil 2 tbsp.
Dry sauté the shallots, add chilli flakes, sauté for 30 seconds, squeeze all the ingredients with fingers, add oil, adjust salt.
Chutney ready.