Instant Pot Mashed Cassava with Shrimp || Kappa Chemeen (Edit recipe)

A one pot dish of creamy mashed cassava and shrimp!
10 minutes
20 minutes
Show nutritional information
This is our estimate based on online research.
Fat:20 g
Carbohydrates:164 g
Protein:45 g
Cholesterol:165 g
Sodium:1891 mg
Fiber:1 g
Sugars:2 g
Calculated for total recipe.

Serves: 2-3

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Add the cassava and all the rest of the ingredients except the coconut oil and curry leaves into the instant pot. Stir to mix the spices in with the water. Cover the lid and pressure cook on high for 10 mins. Let pressure release naturally (about 12 mins) and then open the lid. Carefully drain most of the water out of the pot and then add ¼ cup of fresh water. Using a masher, mash the cassava pieces until they are creamy and there are no huge lumps. The shrimp will be very soft too.
  2. Add the coconut oil and curry leaves.
  3. If adding garnish, in a small pan heat the coconut oil and then add the shallots and curry leaves. Stir fry for 4-5 mins until the shallots are golden brown and the curry leaves are crisp. Add this garnish mixture on top of the mashed cassava and stir to mix. Serve warm.


For AIP, omit the green chillies and the red chilli powder. Instead you can add some fresh grated ginger for a spicy flavor. // If you are cooking this in a regular cooking pot, you will need to add more water and cover all the cassava pieces with water and then simmer covered on low heat for about 20 minutes. Then follow the rest of the recipe above.

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