Stew in Coconut milk or Ishtoo

This "ishtoo" is typical to Syrian Christian homes in Kerala and I try to make this with Appam whenever family visits especially for breakfast at Easter or Christmas. It is quite simple to prepare with coconut milk being easily available in tins but incredibly tasty especially if you like coconut milk based curries.

Traditional Syrian Christian Coconut Milk Stew
Recipe source: My mother

Ingredients:

1. Mutton 500 gms or Chicken 1/2 Kg
2. Onion-1 (large or 2 medium)
3. Green chilly- 3-4
4. Ginger - small piece about half the size of your thumb
5. Curry leaves- a few about 5-6
6. Coconut milk 1 and 2 extractions 1 cup ( If using tinned coconut milk, mix well so that the thick cream on the top and the thinner milk in the bottom of the tin are well combined)
7. Cinnamon sticks (patta) 1
8. Cloves (karayampoo) 2
9. Cardamom (elakka) 2
10. Black pepper powder- 1/4 tsp ( sometimes 4-5 whole peppercorns slightly crushed are used as well)
    
11. *Turmeric powder- 1/4 tsp- (this is not part of the original white coloured stew but lots of people prefer the added taste of the turmeric which also imparts a yellowish tinge to the stew and I sometimes make it that way) 
12. Cut vegetables likes potatoes, beans, carrots ( nowadays people also add peas, corn, mushroom etc) 

Optional for garnish:

2-3 small onions ( shallots) or a little regular onion sliced thin and 4-5 curry leaves fried in a tbsp of ghee or coconut oil

Method:

1. Heat oil (I prefer coconut oil mixed with a little canola oil). Splutter cinnamon stick, cloves, cardamom and *turmeric powder ( if using)
   
2. Fry onion, ginger and green chillies
3. Add mutton/chicken and vegetables
4. Cook in second *extraction of coconut milk ( if using tinned coconut milk then just add 1/4 cup water and cook covered.( I use a pressure cooker) 
5. When done- (usually for chicken 10 mins after the whistle goes, the meat should be white and cooked through, a fork should go through the potatoes and carrots easily), reduce flame pour first extraction coconut milk (or 1 cup from the tin), add the pepper powder and simmer for 5 mins.
6. Fry curry leaves and 2 small onions till brown in 1 tbsp ghee/ coconut oil and pour on top. (Optional- creates added flavour)
   

* First extraction of coconut milk is the thicker creamier milk ( also called coconut cream) which is obtained after grinding shredded coconut flesh, while second extraction is more diluted and thinner. Alternatively you can just use tinned coconut milk.

* - You can choose to do without the mutton if you're vegetarian or replace the mutton with chicken.Serve hot with Appams or Idiappams for maximum yumminess but, this is great served with soft warm bread rolls or rice too.

This recipe has also been tried and tested by the wonderful Divya of easy cooking and she took some beautiful pictures too.Thanks Divya! so glad you enjoyed it :)

If you like this and coconut milk based curried check out my favourite super quick and easy chicken curry in coconut milk ( which I also make with just veggies)

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