Subject: RECIPE: yam curry
From: jfh@brown (John Hughes)
Date: 4 Jul 86 03:37:28 GMT
Newsgroups: mod.recipes

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.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 Cookbook\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" "stick 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