Yam “Fish” Curry
Ingredients
- ½ kg elephant foot yam (suran), peeled, cut into thin squares and steamed
- 1 tsp turmeric (haldi) powder
- 1 tsp unrefined salt
- 4 pieces kokum
- 2 cups water
- 1 sprig curry leaves or fresh coriander leaves, to garnish
For the Masala
- 1 tsp fenugreek seeds (methi dana)
- 1 cup sliced onions
- 2 tbsp minced unpeeled ginger
- 1 tsp minced garlic
- 4-5 Kashmiri red chillies
- 1 tsp mustard (rai) seeds
- ¼ cup grated fresh coconut
Method
Roast all the masala ingredients together, except coconut, until golden. Allow to cool and take them in a blender. Blend adding fresh coconut and a little water, to a fine paste.
Heat a pan, add half a cup of water, add steamed yam, turmeric powder, salt, masala paste and kokum and mix well. Add 1½ cups water and let the mixture come to a boil. Cook for 5 minutes. Turn the heat off. Add curry leaves or coriander leaves as garnish and serve.
Serves 2-4