Spicy potatoes and spinach with blackened chiles and coconut milk (Ulli ishto) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 579) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

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

  • jenburkholder on May 10, 2024

    This was fine. Flavor was good - love the panch phoran - but not spicy enough to my taste. I used half the amount of coconut milk as I didn't need that much richness. I think I might enjoy it more with a heartier green like kale rather than spinach.

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Reviews about this recipe

  • Tinned Tomatoes

    I changed it a little, using chilli flakes, instead of dried red thai chiles, baby new potatoes instead of russet potatoes and I changed the spices a little.

    Full review
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