recipes@decwrl.UUCP (07/04/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE YAM-CURRY V "21 Apr 86" 1986 .RZ "YAM CURRY" "Yams in yogurt and spices\(emgood 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 \fIThe Hamlyn Curry Cookbok\fR, by Meera Taneja, which I recommend highly. .IH "Serves 4" .IG "1 lb" "Tender yams" "450 g" .IG "1\-2 Tbsp" "salt" "15\-30 ml" .IG "3 cups" "vegetable oil for deep frying" "750 ml" .IG "2 in" "fresh ginger root" "5 cm" .IG "1" "garlic clove" .IG "2\-3 Tbsp" "vegetable oil" "30\-50 ml" .IG "1 tsp" "cumin seeds" "5 ml" .IG "2" "green cardamoms" .IG "1" "bay leaf" .IG "4" "peppercorns" .IG "1 inch" "sitck cinnamon" "2.5 cm" .IG "1 tsp" "turmeric" "5 ml" .IG "\(12 tsp" "chili powder" "2 ml" (or use cayenne pepper) .IG "1 tsp" "ground coriander" "5 ml" .IG "\(12 tsp" "garam masala (optional)" "2 ml" .IG "to taste" "salt" .IG "4 oz" "fresh tomatoes" "120 g" (or use .AB "8 oz" "250 g" canned tomatoes) .IG "4 Tbsp" "yogurt" "60 ml" .IG "1 \(12 cups" "water" "400 ml" .IG "1 Tbsp" "chopped coriander leaves (cilantro)" "15 ml" .PH .SK 1 Peel the yams, cut them into .AB "1 inch" "2.5 cm" cubes, place in a colander and sprinkle liberally with salt. Let stand 10\-15 minutes, then dry on paper towels. .SK 2 Meanwhile, finely chop the onion, ginger, and garlic, and roughly chop the tomatoes. Heat the il 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. .SK 3 Heat the oil for deep frying to .TE 350 180 and cook the yam cubes, a few at a time, until golden brown. Drain on absorbent kitchen paper. Set aside. .SK 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. .SK 5 Serve hot, garnished with the chopped coriander. .SH RATING .I Difficulty: easy to moderate. .I Time: 1 hour preparation, 30 minutes cooking. .I Precision: measure the ingredients. .WR John Hughes Brown University, Providence RI \fIihnp4!brunix!jfh\fR