Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Mikka1 on November 11, 2009, 07:21 PM
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I've never seen it in my Indian stores.
I think I can get this from the Chinese supermarket, will this do please?
http://images.ethicalsuperstore.com/images/resize280/41724.jpg (http://images.ethicalsuperstore.com/images/resize280/41724.jpg)
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Not a brand that I've seen, but it looks OK.
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Thanks Josh.
I've not seen it on the Chinese Shelves either but that's probably because I wasn't looking for it. I'll print of the image and take it with me tomorrow if I get a chance to go?
Thanks again.
Not a brand that I've seen, but it looks OK.
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I usually see it in a green blue cardboard box the size of a bar of soap with a coconut on the front. You can get it in Tesco. Blue Dragon will be fine but is more expensive usually.
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Hi bobby thanks.
I'm in the states where everything is like the 5th dimension. Almost the same but not quite.... I guess Cory will know what I'm talking about being in Ozzy perhaps?
Thanks for this its another heads up on what to look for.
I usually see it in a green blue cardboard box the size of a bar of soap with a coconut on the front. You can get it in Tesco. Blue Dragon will be fine but is more expensive usually.
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Drat. Although I took a picture of the stuff nowhere has it? :-\
I guess I'll have to order it online, everywhere has it online...
Will Coconut Milk be a good substitute? :P
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Mikka,
the block is real good stuff. it looks exactly like your pic. it's a white solid block inside - a bit like candle wax. mine is by KTC.
i don't feel there is a substitute without a loss in taste. i use it in specific circumstances only ie base and in CK's CTM. i also have the coconut flour which i use for mains quite a lot (much more than block).
i think whatever u use would give u an idea (effectively it gives a coconut flavour at the end of the day). i know some don't like to use it - so leaving out is also an option.
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I knew you would say there isn't one. :'(
Oh well I'll get some on line then.
I'll just cook up some of Bruces base this time adding a whole pepper and adding the Ajwain. I've got a thing for that too. ::)
When I've got it all together I'll post my lamb prep, method and recipe.. It's just about bang on in taste with one place I visit, (When I can afford it that is).
Thanks Jerry.
Mikka,
the block is real good stuff. it looks exactly like your pic. it's a white solid block inside - a bit like candle wax. mine is by KTC.
i don't feel there is a substitute without a loss in taste. i use it in specific circumstances only ie base and in CK's CTM. i also have the coconut flour which i use for mains quite a lot (much more than block).
i think whatever u use would give u an idea (effectively it gives a coconut flavour at the end of the day). i know some don't like to use it - so leaving out is also an option.
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Drat. Although I took a picture of the stuff nowhere has it? :-\
I guess I'll have to order it online, everywhere has it online...
Will Coconut Milk be a good substitute? :P
I depends what you want to use it for Mikka?
To my mind, coconut milk powder is the best form of coconut for most curry making and should be a good substitute for the coconut block (which can have quite a dry, greasy taste, I find)
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CA,
is the milk powder different to the flour. i've not come across it.
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CA,
is the milk powder different to the flour. i've not come across it.
I would think that the Coconut Milk powder is made from the coconut milk and the flour milled from the coconut flesh. The milk powder is in all the supermarkets, it's Maggies brand Coconut Milk Powder Mix in a yellow packet. It works as a thickener a la cornflour and tastes like the coconut block but is not as 'greasy'. Use sparingly as it has a high saturated fat content, as does the block of course. HTH.
Cheers
CoR
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I would think that the Coconut Milk powder is made from the coconut milk
Apparently not. As I understand it, it is made from the flesh of the coconut (which produces "coconut milk" and "coconut cream") and the "coconut cream" is then spray dried to produce the "coconut powder"
Yes, Maggi is what I use.
How it differs from "coconut flour", I do not know. I suspect it is the same thing?
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How it differs from "coconut flour", I do not know. I suspect it is the same thing?
Hi CA
A little googling suggests it's not the same at all. Apparently coconut flour is made from the de-fatted coconut flesh, which is then milled to a fine flour. It is being hailed as a new health food, gluten free and naturally high in fibre, it is recommended to replace about 20% of wheat flour in baked products etc.
Could be good for chappatis and naans. Have a look HERE (http://www.tiana-coconut.com/), you need to scroll down a bit.
Cheers
CoR
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Thanks for the replies folks.
You know I was thinking (Always a bad thing). If people don't know about it in food here, don't stock it, don't even know what I'm talking about then it has to be a BIR thing no?
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The coconut flour is just what it says - a flour made by grinding up dried coconut meat. I use the Natco brand because it's the cheapest but I'm not satisfied with it, it's too coarse.
The coconut milk powder (maggi) is definitely not what they use in BIRs. As already mentioned it acts as a thickener and if you use the amount BIRs use in korma, for example, the whole thing would just become a solid lump.
No, they're definitely using coconut flour, but a better brand than the one I'm using I think.
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No, they're definitely using coconut flour
What makes you so certain SS?
I had never heard of coconut "flour" until someone coined the phrase on here, fairly recently. I have never even seen it (though I have seen fine grained desiccated coconut).
How does "flour" differ from desiccated coconut then (apart from being milled rather than shredded or flaked)?
I prefer coconut milk powder, over any form of desiccated coconut (finely milled or not), any day. It's creamier and sweeter and more coconutty by far, in my opinion.
http://www.nestleprofessional.com/australia/en/BrandsAndProducts/Brands/MAGGI_CLASSIC/Pages/MAGGI_Coconut_Milk_Powder_1kg.aspx (http://www.nestleprofessional.com/australia/en/BrandsAndProducts/Brands/MAGGI_CLASSIC/Pages/MAGGI_Coconut_Milk_Powder_1kg.aspx)
http://www.nestle.ca/en/products/brands/Maggi/CoconutMilk_Powder.htm (http://www.nestle.ca/en/products/brands/Maggi/CoconutMilk_Powder.htm)
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got a block of it yesterday in morrisons, about 50p or so. hope that may be of help. its in their cake stuff aisle.
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Secret Santa,
my flour is Heera brand. i can't believe there is much difference across the brands.
i sometimes get the "course" effect. this happens when i've not added enough extra water (having not realised that the base was too thick ie not thin enough) or i've not cooked the dish long enough. i now feel i have to cook the dish a little longer when using the flour (~1 to 2 mins so 6 or 7 mins c/w std 5 mins).