Yam Curry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Tender yams,
1: To 2 Tbsp salt,
3 cup: Vegetable oil for deep,
Frying,
2: In fresh ginger root,
1: Garlic clove,
2: To 3 Tbsp vegetable oil,
1 tsp: Cumin seeds,
2: Green cardamoms,
1: Bay leaf,
4: Peppercorns,
1 Inch: stick cinnamon,
1 tsp: Turmeric,
1/2 tsp: Chili powder, (or use cayenne
Pepper),
1 tsp: Ground coriander,
1/2 tsp: Garam masala, optional
To taste salt,
4 ounce: Fresh tomatoes, (or use 8 oz
Canned tomatoes),
4 tbsp: Yogurt,
1 1/2 Cups: water,
1 tbsp: Chopped coriander leaves,
, cilantro
Directions:
The yams in this dish are cooked in a sauce very much like that
traditionally used for meat. Serve with chapatis and rice. The
recipe is derived from one in The Hamlyn Curry Cookbook, by Meera
Taneja, which I recommend highly.
(1) Peel the yams, cut them into 1 inch cubes, place in a colander
and sprinkle liberally with salt. Let stand 10-15 minutes, then dry
on paper towels.
(2) Meanwhile, finely chop the onion, ginger, and garlic, and
roughly chop the tomatoes. Heat the il over a moderate flame, add the
cumin seed, and cook until they begin to splutter. Add the chopped
onion, ginger, and garlic. Cook until the onion is a rich golden
color. Add all the spices and season with salt to taste. Cook a few
seconds more, and then add the tomatoes. Let this cook while you
continue as below.
(3) Heat the oil for deep frying to 350 deg. F and cook the yam
cubes, a few at a time, until golden brown. Drain on absorbent
kitchen paper. Set aside.
(4) Add the yogurt to the tomato mixture, and continue to cook until
the oil begins to separate out. Add the water and bring to a boil.
Let boil a few minutes, then add the yam cubes, reduce heat, and
simmer, covered, for about 25 minutes.
(5) Serve hot, garnished with the chopped coriander.
Difficulty: easy to moderate. Time: 1 hour preparation, 30 minutes
cooking. Precision: measure the ingredients.
From: ucismas@issc.unocal.com (Melyssa S.). rfvc Digest V94 Issue
#208, Sept. 26, 1994.Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp
traditionally used for meat. Serve with chapatis and rice. The
recipe is derived from one in The Hamlyn Curry Cookbook, by Meera
Taneja, which I recommend highly.
(1) Peel the yams, cut them into 1 inch cubes, place in a colander
and sprinkle liberally with salt. Let stand 10-15 minutes, then dry
on paper towels.
(2) Meanwhile, finely chop the onion, ginger, and garlic, and
roughly chop the tomatoes. Heat the il over a moderate flame, add the
cumin seed, and cook until they begin to splutter. Add the chopped
onion, ginger, and garlic. Cook until the onion is a rich golden
color. Add all the spices and season with salt to taste. Cook a few
seconds more, and then add the tomatoes. Let this cook while you
continue as below.
(3) Heat the oil for deep frying to 350 deg. F and cook the yam
cubes, a few at a time, until golden brown. Drain on absorbent
kitchen paper. Set aside.
(4) Add the yogurt to the tomato mixture, and continue to cook until
the oil begins to separate out. Add the water and bring to a boil.
Let boil a few minutes, then add the yam cubes, reduce heat, and
simmer, covered, for about 25 minutes.
(5) Serve hot, garnished with the chopped coriander.
Difficulty: easy to moderate. Time: 1 hour preparation, 30 minutes
cooking. Precision: measure the ingredients.
From: ucismas@issc.unocal.com (Melyssa S.). rfvc Digest V94 Issue
#208, Sept. 26, 1994.Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp