Yam curry
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Yam curry
  Curry    Vegetables    Entrees  
Last updated 6/12/2012 1:02:10 AM. Recipe ID 25628. Report a problem with this recipe.
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      Title: Yam curry
 Categories: Entrees, Vegetables, Usenet
      Yield: 4 Servings
      1 lb Yams, tender
      2 T  Salt (or less)
      3 c  Vegetable oil
           -for deep frying
           Ginger root, fresh
           -(2 inches)
      1    Garlic clove
      2 T  Vegetable oil
           -(up to 3 T)
      1 t  Cumin seeds
      2    Green cardamoms
      1    Bay leaf
      4    Peppercorns
           -(1 inch stick)
      1 t  Turmeric
    1/2 t  Chili powder
           -(or use cayenne pepper)
      1 t  Coriander, ground
    1/2 t  Garam masala
           Salt to taste
      4 oz Tomatoes, fresh
           -(or use about 8 oz
           -canned tomatoes)
      4 T  Yogurt
  1 1/2 c  Water
      1 T  Coriander leaves,
           -chopped (cilantro)
  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
  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
  *  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 Hamlyn Curry Cookbook," by Meera Taneja, which I
  recommend highly.
  : Difficulty:  easy to moderate.
  : Time:  1 hour preparation, 30 minutes cooking.
  : Precision:  measure the ingredients.
  : John Hughes
  : Brown University, Providence RI
  :  ihnp4!brunix!jfh

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Recipe ID 25628 (Apr 03, 2005)

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