Stewed potatoes, carrots, and peas in spiced coconut milk (Kai ishto) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 565) by Raghavan Iyer

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Accompaniments: Coconut-dusted rice noodles (Idiappam)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on May 14, 2013

    Pg. 565 For me this was only so so. It is very much like a south indian subzi, with coconut milk and lots of peppercorns and the usual suspects of carrots, potato, and peas. I went with only 1 serrano chile as he called to leave the seeds in and I didn't want the heat to overpower the vegetables. I found the 1 chile was ok, but still almost too much with all the seeds left in it. The seasonings and coconut milk did come through somewhat, but the heat overpowered them a bit. I also found the amount of coconut milk to be too little since there was very little sauce to speak of and it ended up being quite a dry curry. All in all there are too many things to fix with this recipe.

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