I've just been indulging in some curry porn by watching the webcam of a TA: 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)?

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

I always use cream coconut block in my CTM's, it thickens up the sauce nicely and add the right flavour.

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

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.

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) 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

creamed coconut for me also, had poor results with coconut flour

w

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.

If you had to use 2 Tbsp of coconut flour, how many grams of coconut block would you use instead?

Quote from: Achille17 on October 03, 2012, 05:44 PM
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.