Cassava barramundi mix

Cassava 500 grams, peeled, cut into chunks, cooked well with salt to taste.
Barramundi fillets 250 grams, cut into medium pieces, ginger 2 inch piece, onion 1, garlic cloves 4,
all thinly sliced, fresh red chilly 2, silted, curry leaf a sprig, gamboge 2 cloves, fish masala 2 tsp.,
salt to taste. Cook all the ingredients in half cup of water. When cooked, add cooked cassava
and combine well. Add a tbsp. of coconut oil and mix well.
A wholesome meal for lunch or dinner.