Kerala Ishtu
A mild, ivory-white coconut milk stew of vegetables or chicken with potatoes, green chillies, and whole spices. The name comes from the English 'stew', brought by British influence, but the preparation is distinctly Keralite — always served with appam.
Cuisines
Travancore
Kerala
Kerala Christian
Malabar
Best for
Breakfast
Dinner
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Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
|
1 cup | Coconut Milk , thick |
|
1 cup | Water |
|
2 tablespoons | Coconut oil |
|
1 medium | Onion , thinly sliced |
|
2 small | Potato , peeled and cubed |
|
1 inch | Ginger , julienned |
|
2 | Green Chili , slit |
|
1 sprig | Curry Leaf |
|
1/2 teaspoon | Black Peppercorn |
|
1/2 teaspoon | Turmeric powder |
|
1 teaspoon | Salt |
|
1 tablespoon | Cilantro , chopped |
Instructions
- 1 Heat coconut oil in a pan over medium heat.
- 2 Add sliced onions and sauté until they turn translucent.
- 3 Add ginger, green chilies, curry leaves, and black peppercorns. Sauté for another minute.
- 4 Add cubed potatoes, turmeric powder, and salt. Stir well to combine.
- 5 Pour in the water and bring the mixture to a boil.
- 6 Reduce the heat, cover, and let it simmer until the potatoes are cooked through, about 15-20 minutes.
- 7 Add the coconut milk and gently stir to combine. Cook for another 5 minutes on low heat.
- 8 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, use freshly extracted coconut milk. Adjust the number of green chilies based on your spice preference.