Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------COCONUT MILK FOR CURRIES-----------------------
A number of recipes that -45 to 60 minutes. Strain
-you will come across, -off the
-especially ones from Liquid, put the coconut in
Southern India, Ceylon -a muslin bag, and squeeze
-(Sri-Lanka), and -to extract as
-Indonesia, use coconut milk Much liquid as possible.
As a stock. Before trying -This is called the thick
-out these recipes, it is -or first milk.
-important to The same process is
Understand what is meant by -repeated, but this time
-coconut milk. The liquid -the strained coconut is
-in the coconut Soaked for 12 hours, and
We call milk, is called -then strained again. This
-"water" and discarded in -is called the
-some places, and Second milk. The second
Used for drinking in -milk is used for cooking
-others. To make the milk -the curry instead
-used in curries, Of stock or water, and the
Remove the nut from its -first or thick milk, is
-hard fibrous shell, scrape -stirred in at the
-off the brown, Last moment to give a
Inner skin. Grate the -bland, lovely, flavor and
-coconut, finely, into a -texture to the
-bowl, cover with 1/2 Curry.
pt Of boiling water, leave for

Coconut milk can also be made from the dried (unsweetened) coconut.
Take 8 Ounces desiccated coconut, cover with 2 1/2 cups of boiling
water, leave for 24 hours. Strain and use it in the same way as the
milk made from freshly grated coconut. This can be substituted for
both the thick and second milk mentioned in recipes, although it will
not be as rich as the first milk made with fresh coconut. From How To
Make Good Curries by Helen Lawson Copyright 1973

Submitted By RICH HARPER On 9-05-95

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