coconut milk 2

Southern India, Ceylon (Sri-Lanka), and Indonesia, use coconut milk

As a stock. Before trying out these recipes, it is important to

Understand what is meant by coconut milk. The liquid in the coconut

We call milk, is called "water" and discarded in some places, and Used for drinking in others. To make the milk used in curries,

Remove the nut from its hard fibrous shell, scrape off the brown,

Inner skin. Grate the coconut, finely, into a bowl, cover with 1/2

45 to 60 minutes. Strain off the

Liquid, put the coconut in a muslin bag, and squeeze to extract as

Much liquid as possible. This is called the thick or first milk.

The same process is repeated, but this time the strained coconut is

Soaked for 12 hours, and then strained again. This is called the

Second milk. The second milk is used for cooking the curry instead

Of stock or water, and the first or thick milk, is stirred in at the

Last moment to give a bland, lovely, flavor and texture to the

Curry.