Isthu (Potato stew)

I am strongly of the opinion that the English stew is an offshoot of the Malayali Ishtu. With carbs and the great taste of potatoes, the sweetness of coconut milk and the aroma of ginger in it, this is something that my daughter enjoys a lot.

What you need:
Potato - 3 large, cooked, peeled and mashed well
Coconut milk - extracted thrice from 1/2 a coconut (See note)
Ginger - 1 inch piece
Green chilli - 2 or 3
Coconut oil - 2 tsp
Salt

Heat oil in a pan. Grind the ginger and green chillies to a coarse paste. Fry this paste in the oil until aromatic. Add the mashed potatoes, salt and the third extract of coconut milk. Let this boil for a few minutes on a low flame. Add the second extract and boil again for 2-3 minutes. Add the first extract, stir well and switch off heat. Garnish with fresh curry leaves.
This tastes great with rice, aapam or idiyappam.
Note :
To extract coconut milk - Take the grated coconut in a blender. Add a cup of water and blend for a minute. Strain to remove the liquid. This extract is thick and is called the first extract. Take the solids that are left behind after straining and repeat the process to get second and third extracts.





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