- 12 oz Sweet Potato — (red)
- 12 oz White Yam — peeled & cubed
- 1 In
- 1 lg Onion — peeled and diced
- 6 Garlic Cloves
- 1 To 6 Green Chillies — (to -taste) 1 Red Capsicum Pepper-seeded
- 2 Inch Cube Fresh Ginger
- 6 tb Vegetable Oil — or ghee
- 3 oz To 4 Oz. Milk
- 3 1/2 oz Creamed Coconut
- 3 tb Dessicated Coconut
- 2 tb Tamarind Puree — (or Tamarind sauce)
- —–Spices—– 1 ts Coriander Seed — ground
- 1/2 ts Ground Cumin
- 1/2 ts Chinese Five-Spice Powder
- 1/2 ts Garlic Powder
- 1/4 ts Lemon Grass Powder
- 1 ts Paprika
- 1/4 ts Chilli Powder
- 1/2 ts Turmeric
- 1 ts Coconut Powder
- peeled and cut into 1 inch cubes Add enough water to the spices to make a stiffish paste, then leave to stand for a few minutes. Make a puree of the onion, garlic, chillies, red pepper and ginger.
- Heat the oil and fry the spice paste for 5 minutes or so; stir to prevent sticking. Then add the puree and fry for 15 minutes. WARNING: The puree will sputter and splash quite a lot during this stage! Just grit your teeth and keep going!
- Combine the cubed yam and sweet potato with the above in a casserole and place in an oven preheated to 375F/190C. Cook for about 1 hour. Meanwhile, heat the milk and melt the block of creamed coconut. Brown the dessicated coconut under the grill.
- Halfway through the cooking of the casserole, add the two coconuts and the tamarind puree to the dish. Stir, and add some water (or vegetable stock) if it needs it – the finished curry should have a thick, rich sauce.
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: USA (General)