The southwestern part of India known as Kerala, where I was raised, is endowed with lush, tropical growth year-round—coconut trees along the coast and, at higher elevations, an abundance of herbs and spices. So it’s no wonder that in this region, highly spiced curries flavored with coconut milk are an important part of every dinner. If you don’t have time to make your own fresh Curry Spice Mix, you can substitute a store-bought garam masala or curry powder.
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Do the peppers go in at the same time as the onions or when the potatoes go in. The recipe isn’t very clear on that.
I really enjoyed making this. I had less coconut milk than was required, but added a bit of water to simmer instead. I would use more curry mix next time for more flavor. Also, this recipe (like many stews) is even better if you give it time to sit, so the flavors blend more. It's amazing the next day, heated up!
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