Perline’s Cassava with Fish

This recipe is inspired by the simple, nourishing dish Perline Ernestine makes for her family. Over improvised burners directly on the sand, she boils peeled cassava root (yuca) and cooks fresh-caught lanora, or bluefin trevally, with oil, onions, and curry powder. She serves the fish atop the cassava, or rice when available. Fish or vegetable stock can be substituted for water for an extra boost of flavor.