This creamy Potato Ishtoo is a great way to use up any fresh coconut milk you may have left over to make a comforting dish.
INGREDIENTS: (SERVES 4)
600g potatoes, pre-cooked to almost soft, and set aside
300ml coconut milk
4-6 hot green chillies, sliced lengthways
2 dozen curry leaves
2 tablespoons oil
1 teaspoon mustard seeds
Pinch of salt
Heat the coconut milk in a pan and add the chillies and half of the curry leaves.
Bring to a boil then simmer for 5 mins covered.
Add the potatoes and cook until soft and cooked right through.
Heat the oil in a small pan. When hot add the mustard seeds. Once all have popped add the remaining curry leaves.
Once they are all crisp, pour into the potato mixture, season and serve.
Recipe kindly donated by Nikita Gulhane of Spice Monkey