Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => BIR Main Dishes Chat => Topic started by: vinders on October 02, 2012, 06:57 PM
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I've just been indulging in some curry porn by watching the webcam of a TA: http://currys4u.com/index.php (http://currys4u.com/index.php)
and have noticed that the chef put something solid in the CTM and a korma. I don't think it was butter and wonder if the chef was using creamed coconut block instead of coconut flour.
Has anyone tried using creamed coconut? If so does it give a smoother (less grainy sauce)?
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Apologies, I've just read that some do use creamed coconut in their korma and CTM. I'd still be interested in any thoughts about the relative merits of flour as opposed to coconut block in these dishes. Thanks
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I always use cream coconut block in my CTM's, it thickens up the sauce nicely and add the right flavour.
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I'm interested to hear that Geezah. I made a CTM a week ago using coconut flour - the taste was fine, though I didn't like the substance of the sauce. Funnily enough that doesn't seem to bother me when I've use coconut flour for a korma
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I've used both creamed coconut black and coconut powder (flour) in CTM, Korma and Ceylon. I much prefer the block - stonger flavour and thickens the sauce up nicely.
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I'm not a korma person (not spicy enough) but the wife likes it as it's extremely mild. I make it with the C2G recipe and use Pataks creamed coconut (http://groceries.asda.com/asda-estore/search/searchcontainer.jsp?trailSize=1&searchString=pataks+coconut&domainName=Products&headerVersion=v1&_requestid=8523 (http://groceries.asda.com/asda-estore/search/searchcontainer.jsp?trailSize=1&searchString=pataks+coconut&domainName=Products&headerVersion=v1&_requestid=8523)) instead of coconut flour, excellent results - I haven't tried it with the flour so I can't give a comparison, but did try before with dessicated coconut which was a bit of a disaster ;D
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creamed coconut for me also, had poor results with coconut flour
w
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Thanks very much for all your feedback. I'm definitely going to give the creamed coconut block ago for both the state and texture reasons you've all outlined.
I mainly cook the korma and CTM for my girlfriend but have tasted enough to know that I prefer a smoother sauce. The coconut flour is better than dessicated coconut but it still shows in the texture.
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If you had to use 2 Tbsp of coconut flour, how many grams of coconut block would you use instead?
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If you had to use 2 Tbsp of coconut flour, how many grams of coconut block would you use instead?
Good question. I'm not sure. On the TA webcam the chef seemed to use two thinnish slices of creamed coconut that he'd carved off with his chef spoon.
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For a curry of this size (feeds 4-5 of us) I use 50g of creamed coconut
(http://img.photobucket.com/albums/v376/addy1/SAM_1424.jpg)
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Geezah, that looks a mighty fine curry!
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If you had to use 2 Tbsp of coconut flour, how many grams of coconut block would you use instead?
A packet of creamed coconut is 200g. If you cut it in half and then cut each half into four then you have enough for eight CTM/Korma etc. with each piece weighing 25g. I would suggest this as the starting point and add more if you wish.
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Have you guy's ever used, Maggi coconut milk powder for Korma's and CTM's?
This gives the perfect coconutty taste with the smoothness required for the dish. I find coconut block ok, but not as smooth as the Maggi powder. It is quite expensive as opposed to coconut block but the flavour is so much different....
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Good question. I'm not sure. On the TA webcam the chef seemed to use two thinnish slices of creamed coconut that he'd carved off with his chef spoon.
Hi vinders
Are you sure it was Coconut Cream you saw added? (Because BIR rarely use it directly in a Curry). In my experience.
On the Coconut issue: It's all about texture.
1. Coconut cream is the finest texture.
2. Maggie Coconut Milk powder is very fine texture.
3. Coconut Flour is fine texture.
4. Desiccated coconut is a big jump to coarse texture.
I use both and also Maggie Coconut Milk powder mix, depends what I have at hand, but never
Desiccated.
My Recipe here http://www.curry-recipes.co.uk/curry/index.php?topic=6024.msg59916#msg59916 (http://www.curry-recipes.co.uk/curry/index.php?topic=6024.msg59916#msg59916)
My Video here http://www.curry-recipes.co.uk/curry/index.php?topic=6039.msg60058#msg60058 (http://www.curry-recipes.co.uk/curry/index.php?topic=6039.msg60058#msg60058)
cheers Chewy
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Have you guy's ever used, Maggi coconut milk powder for Korma's and CTM's?
This gives the perfect coconutty taste with the smoothness required for the dish. I find coconut block ok, but not as smooth as the Maggi powder. It is quite expensive as opposed to coconut block but the flavour is so much different....
I've never used coconut milk powder, but this seems worth a try too. Thanks for the tip
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Good question. I'm not sure. On the TA webcam the chef seemed to use two thinnish slices of creamed coconut that he'd carved off with his chef spoon.
Hi vinders
Are you sure it was Coconut Cream you saw added? (Because BIR rarely use it directly in a Curry). In my experience.
cheers Chewy
Hi Chewy,
Many thanks for the links.
I can't be 100% sure what it was, but I think creamed coconut block is a good guess as I didn't see anything white and powdery going into the CTM or Korma.
It looks like I'll now be experimenting with both the creamed coconut and then Maggie Coconut Milk powder :)
BTW how much does Maggie Coconut Milk powder cost?
Thanks
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Hi vinders
In the vid, it may have been there own korma paste, as a few restaurants I know make up a sweet Korma paste, just like they do a sweet Red Masala paste for CTM.
Maggie, The last box I bought 150g was around the 2quid mark and I thought it expensive, but it does go along way.
Have fun tweaking your Korma ;)
cheers Chewy
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I now only use the 'Maggi' coconut milk powder for Korma and CTM and it's a huge improvement over dessicated and flour ..both in taste and texture . I've never tried creamed coconut so I can't comment on it's merits or otherwise . I paid 11 quid for a kg of the 'Maggi' stuff and it seems to be lasting forever. :)
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I use the coconut block and the milk powder.
I always mix together the packet of coconut milk powder with a packet of ground almonds in a lidded container.
Just right for recipes like butter chicken, and if a recipe calls for more coconut I use the block.
Martin
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I use half a sachet of the pataks creamed coconut (4 sachets in a pack if i recall) for one curry if that helps any?
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Thanks very much to everyone for the tips, I'll be trying both the block and the Maggi!
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Just as an aside, I took some dessicated coconut one day and threw it through my blender (in fairness it is a fairly powerful one). A few minutes later I had turned it into coconut 'flour', which eventually hardened into a sort of coconut 'block'. I keep this in a bag and use as if it's the shop bought version.
Just in case you ever get stuck or get hold of cheap dessicated!
Regards to all,
Martin