Yam Curry

Recipe Ingredients

1 lb	454g / 16oz	Tender yams
1 tablespoon	15ml	Salt - up to 2
3 cups	711ml	Vegetable oil for deep frying
2		Fresh ginger root
1		Garlic
3 tablespoons	45ml	Vegetable oil
1 teaspoon	5ml	Cumin seeds
2		Green cardamoms
1		Bay leaf
4		Peppercorns
1		Cinnamon stick
1 teaspoon	5ml	Turmeric
1/2 teaspoon	2.5ml	Chile powder - (or use cayenne pepper)
1 teaspoon	5ml	Ground coriander
1/2 teaspoon	2.5ml	Garam masala - (optional)
		Salt to taste
4 oz	113g	Fresh tomatoes - (or use 8 oz canned tomatoes)
4 tablespoons	60ml	Yogurt - (opt).
1 1/2 cups	355ml	Water
1 tablespoon	15ml	Chopped coriander leaves - (cilantro)

Recipe Instructions

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 oil over a moderate flame, add the cumin seed, and cook until they begin to sputter. 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 350F 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.

Source:
Bon Appetit 11/95 (Kellie Doherty)

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