‘Fish’ Yam Curry

An easy replacement for fish, yam is readily available as well as much more economical and filling. Try this lip-smacking recipe to bring back those memories or create new ones.

Credit: SHARAN

Ingredients

• ½ kg elephant foot yam (suran)
• 1 tsp oil to rub on your palms
• 1 tsp turmeric 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 seeds
• ¼ cup grated fresh coconut

Method

1. Wash the yam and keep it aside to dry a little.
2. Apply a teaspoon of oil on your hands to prevent any itching from peeling the yam.
3. Peel the yam with a sharp knife, cut it into thin squares and put it in a pot along with half a cup of water and cook it on medium to high heat for 5 minutes or till it is almost cooked.
4. Roast all the masala ingredients together, except coconut, until golden.
5. Allow to cool and blend along with the fresh coconut and a little water to a fine paste.
6. Heat a pan, add half a cup of water, add the steamed yam, turmeric powder, salt, masala paste and kokum and mix well.
7. Add 1½ cups water and let the mixture come to a boil and then simmer for 3-5 minutes.
8. Turn off the heat, add curry leaves or coriander leaves as garnish and serve.