Topic: Chicken Tikka Masala - The Authentic Real Deal.

[Peripatetic Phil]

May this weekend end on a universal note of peace and harmony 

[parker21]

dessicated coconut milk flour powder anyone? ;D
gary

[parker21]

lol
this is wikipedias' version

Coconut milk powder is an ingredient in most Southeast Asian cooking and is not the liquid inside a coconut. It is prepared by soaking the grated flesh of a coconut in hot water or scalded milk, then straining the combination. Coconut milk is classified as thick, thin, or coconut cream. Thick coconut milk is the result of the first soaking and squeezing. If this milk is refrigerated it separates, and the top layer is the cream. Thin coconut milk is what is produced when one steeps the coconut meat a second time and then strains.

 
Coconut milkCanned coconut milk separates naturally. The top layer can be spooned off for recipes calling for cream, or the two layers can be mixed together to get the most commonly called-for thick coconut milk.

Powder-like, fine texture, and white, coconut milk powder is manufactured through the spray drying process of raw unsweetened coconut cream. Very different from the more widely available and coarser desiccated coconut made from the white coconut meat, coconut milk powder is a good substitute for fresh coconut milk and an alternative to animal milk for those who would like a completely vegan food. However, many commercially available coconut milk powders list milk or casein, a milk protein, on their ingredient lists [1]. Vegans and those with milk allergy may need to prepare their own at home.

maybe we can all understandl ol
regards
gary

[JerryM]

CA,

i can't help on this one. i can only go on what is on the shelf in my local asian stores. there are bags of dessicated and bags of flour. i've tried using the dessicated and it's no good - hence the statement that it's the flour that is needed.

the dessicated does not cook out during the frying and remains bitty. it also has a stronger coconut flavour which is again not what is needed (to replicate BIR).

i've not tried grinding the dessicated but gut feeling is that it is not the same as the flour ie the raw material is different.

obviously if it's not possible to purchase the flour then grinding the dessicated seems a reasonable approach.

[Peripatetic Phil]

How about (just a thought) cooking the dessicated coconut in a pressure cooker to extract everything apart from the solids, then straining and reducing the resulting liquid and using that ?  I appreciate that it won't have the thickening effect of coconut flour, but that apart it might be a viable substitute.

** Phil.

[Geezah]

I made this recipe yesterday and I was very impressed by the results.
I omited the food colouring as it offers nothing to the flavour and I didnt put in any honey as I thought the dish was sweet enough without it.
I'll certainly be making this again but might add a bit more chilli to give it a bit more uumph.

The base is the sweetest base I have made yet, it certainly had a BIR taste.

Thanks for sharing this one.

[976bar]

Maggi do a coconut powder which is a real fine coconut powder down here in the south. No bits and it just disolves into liquids, so it's ideal for Korma's CTM's etc etc....

It seems readily available in most asian stores, but not sure about distribution elsewhere...

[parker21]

hi 976 tescos actually stocked for awhile in their world foods section along with butter ghee. not sure of anywhere else other than the 3 ghurka shops in ashford, kent

regards
gary

[976bar]

I have to admit Parker21, it's not easy to find except probably in good asian food markets. I guess I'm lucky enough to have a few in my region

[976bar]

Oh! Just to add it is a product made by Nestle, so you might be able to search for it online....