Kerala vegetable ishtu (coconut milk stew)

Heat the coconut oil and add the whole spices - cloves, cinnamon, cardamom and the crushed peppercorns - until they smell warm.

Add the sliced onion, green chillies, ginger and curry leaves and cook until the onion is soft and translucent, not browned.

Stir in the fennel seeds, then the potato, carrot and peas.

Pour in the thin coconut milk, add salt, and simmer gently for 15-20 minutes until the vegetables are tender.

Lower the heat to the barest simmer and add the thick coconut milk. Warm through for 3-4 minutes without letting it boil.

Taste for salt, and serve hot with appam, idiyappam or plain rice.