Indian cuisine · Soups & Stews

Kerala Ishtu (Coconut Stew)

A pale coconut stew of potatoes, carrots and peas with curry leaves, cinnamon and whole black pepper.

Ingredients · for 4 servings

• 600g potatoes
• 3 carrots
• 150g peas
• 2 onions
• 400ml coconut milk
• 20g ginger
• 2 green chillies
• 1 cinnamon stick and 4 cloves
• 1 tsp black peppercorns
• 15 curry leaves
• 2 tbsp coconut oil
• Salt

Instructions

1. Peel the potatoes and carrots and cut into evenly sized pieces, cut the onions into wedges, slice the ginger into fine matchsticks, and halve the chillies lengthwise.
2. Warm the coconut oil in a wide pot and toast the cinnamon stick, cloves and peppercorns for 30 seconds until fragrant, without letting them darken.
3. Add the onions, ginger, chillies and curry leaves and sauté for 5 minutes until translucent – the stew should stay pale, so don't let anything brown.
4. Add the potatoes, carrots and 250ml water, season with salt, cover and cook for 15–18 minutes until the vegetables are tender.
5. Stir in the peas and coconut milk and let simmer on the lowest heat for 5 minutes until the sauce is lightly thickened – it must not boil again.
6. Remove the cinnamon stick, adjust the seasoning, and serve with rice pancakes (appam) or basmati rice.