Ishtu Recipes

ISHTU

Ishtu image

This recipe is modified from The New Laurel's Kitchen. It's a traditional Kerala (south India) dish that is almost a sauce. Serve it with idli, dosa or rice.

Provided by jimstoic

Categories Curries

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

5 medium potatoes
3 medium onions
1 teaspoon salt
3 tablespoons gingerroot, chopped
1 1/2 coconut milk

Steps:

Peel potatoes and cut them into 1" cubes.
Put them in a 3-quart saucepan with about 2 cups of water.
Bring to a boil and lower heat to a simmer.
Cut onions in big chunks--about 1 to 1 1/2"--cutting away the top and bottom layers to separate.
Add to the potatoes after the first few minutes.
Cover and cook until onions are tender, about 15 minutes.
Put ginger root in blender with enough water to cover and blend until smooth.
Add to potato-onion mixture when potatoes are just about done.
Add salt.
Add coconut milk slowly, stopping before the mixture becomes soupy.
The consistency should be that of a stew.

Nutrition Facts : Calories 162.2, Fat 0.2, SaturatedFat 0.1, Sodium 400.3, Carbohydrate 37.1, Fiber 4.7, Sugar 3.8, Protein 4.2

KERALAN CHICKEN COCONUT ISHTU

Keralan chicken coconut ishtu image

Anjum Anand adds green beans and spinach to this creamy chicken curry to make a flavourful one-pot meal - serve alongside rice, paratha, naan or rice noodles for a special supper

Provided by Anjum Anand

Categories Dinner, Lunch, Main course, Supper

Time 1h40m

Number Of Ingredients 21

Ingredients

5 tbsp coconut oil or vegetable oil
5cm/2in cinnamon stick
6 green cardamom pods
4 cloves
10 black peppercorns , lightly crushed
1 star anise
15 curry leaves
1 medium onion , finely sliced
thumb-sized piece of ginger , peeled and finely chopped
6 garlic cloves , finely chopped
2-3 green chillies
2 tsp fennel seeds
½ tsp ground turmeric
1 tbsp ground coriander
600g chicken thighs , skinned
handful green beans , ends trimmed, halved if very long
400ml can coconut milk
2 tbsp coconut cream
1 tsp vinegar (or to taste)
large handful baby spinach , blanched and water squeezed out
small handful fresh coriander , to garnish

Steps:

Heat the oil in a wide pan (a karahi or wok is ideal), then add the cinnamon stick, cardamom pods, cloves, peppercorns and star anise. Once the seeds have stopped popping, add the curry leaves and the onion and cook over a medium heat until translucent. Add the ginger, garlic and green chillies, and sauté gently for 1-2 mins or until the garlic is cooked.
Grind the fennel seeds to a fine powder in a spice grinder or with a pestle and mortar, then add to the pan with the turmeric, ground coriander and a pinch of salt. Add a splash of water and cook for 2 mins. Put the chicken in the pan and cook in the spice paste for 2 mins. Add water to come a third of the way up the chicken, bring to a boil, then reduce the heat and cook, covered, for 1 hr, stirring occasionally.
Once the liquid has reduced, add the green beans and coconut milk (including the thin milk that collects at the bottom of the can), cover and cook for another 10 mins. Uncover and cook off most of the excess liquid, stirring occasionally. Check the chicken is cooked all the way through. Stir in the coconut cream, vinegar and spinach, and bring to a simmer. Taste and adjust the seasoning, and serve topped with the coriander.

Nutrition Facts : Calories 538 calories, Fat 39 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.4 milligram of sodium

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