Yam “Fish” Curry


  • ½ kg yam (suran), peeled, cut into thin squares and steamed
  • 1 tsp turmeric (haldi) powder
  • 1 tsp unrefined salt
  • 4 pieces kokum

For the Masala

  • 1 tsp fenugreek seeds (methi dana)
  • 1 cup sliced onions
  • 2 tbsp minced unpeeled ginger
  • 1 tsp minced garlic
  • 4 to 5 Kashmiri red chillies
  • 1 tsp mustard (rai) seeds


Roast all the masala ingredients together until golden. Blend the roasted masala coconut mixture together to a fine paste, with a little water.

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 as garnish and serve.

Serves 2- 4