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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I love yams, and this curry dish is a delight. Serve it with jasmine or basmati rice. Ingredients:
450 g tender yams |
15 -30 ml salt |
750 ml vegetable oil (for deep frying) |
5 cm fresh gingerroot |
1 clove garlic |
30 -50 ml vegetable oil |
5 ml cumin seeds |
2 green cardamoms |
1 bay leaf |
4 peppercorns |
2 1/2 cm cinnamon sticks |
5 ml turmeric |
2 ml chili powder (or use cayenne pepper) |
5 ml ground coriander |
2 ml garam masala (optional) |
salt |
120 g fresh tomatoes (or use 250 g canned tomatoes) |
60 ml yogurt |
400 ml water |
15 ml chopped coriander leaves (cilantro) |
Directions:
1. Peel the yams, cut them into 2.
2. 5 cm cubes.
3. Finely chop the onion, ginger, and garlic, and roughly chop the tomatoes.
4. Heat the oil over a moderate flame, add the cumin seed, and cook until they begin to splutter.
5. Add the chopped onion, ginger, and garlic.
6. Cook until the onion is a rich golden color.
7. Add all the spices and season with salt to taste.
8. Cook a few seconds more, and then add the tomatoes.
9. Let this cook while you continue as below.
10. Heat the oil for deep frying to 180C and cook the yam cubes, a few at a time, until golden brown.
11. Drain on absorbent kitchen paper.
12. Set aside.
13. Add the yogurt to the tomato mixture, and continue to cook until the oil begins to separate out.
14. Add the water and bring to a boil.
15. Let boil a few minutes, then add the yam cubes, reduce heat, and simmer, covered, for about 25 minutes.
16. Serve hot, garnished with the chopped coriander.
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