‘Fish’ Yam Curry

Vegan Fish Yam Curry
Prep Time
15 mins
Cook Time
15 mins

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


  • 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


  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.

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