ReceptnaptárKeralan coconut milk vegetable stew (ishtu)
Open in Receptnaptár — serving calculator, cook mode, saveIngredients
Method
Tap a step once you've finished it.
- Pour ¾ cup (180 ml) water over the grated coconut, and squeeze out the first, thicker coconut milk; set aside.
- Pour another ½ cup (120 ml) water over the same coconut, and squeeze out the second, thinner coconut milk; set this aside too.
- Heat the oil in a large pot, and add the cloves, cinnamon, and cardamom.
- Add the onion, ginger, chile, and curry leaves, and fry until golden.
- Add the cooked vegetables and fry for 1 minute.
- Pour in the second (thin) coconut milk, and simmer for 5–7 minutes.
- Add the salt. Dissolve the flour in a little water, and add it to the stew.
- Once it comes back to a boil, pour in the first (thick) coconut milk.
- Once it starts to boil again, remove from the heat.
- Season with pepper, mustard seeds, and shallot, and serve.
Source: Wikibooks Cookbook – Keralan Vegetable Stew (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Similar recipes
- Chicken and vegetable masala curry with curry leaves · Indian
- Gemüseeintopf mit Würstchen (vegetable stew with sausages) · German
- Kartoffelsuppe (German potato soup with smoked sausage) · German
- Jollof rice (West African spiced tomato rice) · African
- Risotto ai funghi (mushroom risotto) · Italian
- Parmesan risotto · Hungarian
More indian ideas
- Dal fry (Indian-style split pea dal)
- Chana masala (spiced chickpea curry)
- Rajma (red kidney bean curry)
- Aloo gobi (potato and cauliflower curry)
- Chole bhature (chickpea curry with fried bread)
- Baingan bharta (smoky mashed aubergine)
- Palak paneer (spinach and paneer curry)
- Jeera rice (cumin rice)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings