Recipe 4 All: Yam Curry Recipe — Every recipe in the World on this site.

Recipe 4 All: Yam Curry Recipe

Yam Curry

Yield: 4 Servings
1lb Yams, tender
2tablespoon Salt (or less)
3cups Vegetable oil
  Ginger root, fresh
1  Garlic clove
2tablespoon Vegetable oil
1teaspoon Cumin seeds
2  Green cardamoms
1  Bay leaf
4  Peppercorns
1teaspoon Turmeric
½teaspoon Chili powder
1teaspoon Coriander, ground
½teaspoon Garam masala
  Salt to taste
4oz Tomatoes, fresh
4tablespoon Yogurt
cups Water
1tablespoon Coriander leaves,

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.

Meanwhile, finely chop the onion, ginger and garlic, and roughly chop the tomatoes. Heat the oil 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.

Heat the oil for deep frying to 350 degrees F. and cook the yam cubes, a few at a time, until golden brown. Drain on absorbent kitchen paper. Set aside.

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. Serve hot, garnished with the chopped coriander.


* Yams in yogurt and spices, good lamb curry substitute — 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

: Difficulty: easy to moderate. : Time: 1 hour preparation, 30 minutes cooking. : Precision: measure the ingredients.

: John Hughes : Brown University, Providence RI

Your Yam Curry is ready. Buon appetito!

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