Yam Curry

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Yam Curry

 

1 pound tender yams

1 to 2 tablespoons salt

3 cups vegetable oil for deep frying

2 inches fresh ginger root

1 garlic clove

2-3 tablespoons vegetable oil

1 teaspoon cumin seeds

2 green cardamoms

1 bay leaf

4 peppercorns

1 inch sitck cinnamon

1 teaspoon turmeric

1/2 teaspoon cayenne pepper

1 teaspoon ground coriander

1/2 teaspoon garam masala, optional

salt, to taste

4 ounces fresh tomatoes

4 tablespoons yogurt

1/2 cup water

1 tablespoon chopped cilantro

 

Peel the yams, cut them into half 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. Heat the oil for deep frying to

350F and cook the yam cubes, a few at a time, until

golden brown. Drain on absorbent paper towel. 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 cilantro.