Kerala Fish Stew

A gently spiced coconut milk stew with fish, potato, and green chilies from the backwaters of Kerala.

Ingredients

• 600g chickpeas
• 2 cups roti
• 2 tsp minced garlic
• 1/2 tsp ground coriander
• 2 tbsp ghee
• 2 potatoes, chopped
• a handful of fresh cilantro, chopped
• heavy cream, for serving
• 2 cups whole milk

Instructions

1. 1

   Heat neutral vegetable oil in a large pot over medium heat and cook the minced garlic and curry leaves gently until soft and fragrant.

2. 2

   Stir in the red chili powder and ground cumin, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the basmati rice and yellow onions, stirring well to coat everything in the spiced base.

4. 4

   Pour in the coconut milk, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the basmati rice is tender, about 25 mins.

6. 6

   Stir in the idli batter and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the lemon wedges and adjust the seasoning to taste.

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