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Yam ‘Fish’ Curry


  • 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


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

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