Dry Coconut / Kopra
南国の果実が凝縮した旨味の塊！西インドカレーの漆黒のベース
Description
Mature coconuts sun-dried to completely extract moisture, dried rock-hard. Features condensed oil and strong savoriness different from raw coconut.
Classification: For Maniacs,Coconut Products,Preserved Food
Shops selling Dry Coconut / Kopra
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Dried coconut(Hemispherical chunks)
Instructions
- Grate or thinly slice hard dry coconut (Kopra).
- Without oil in a pan, put sliced Kopra, dry-roast slowly on very low heat without burning but until deep brown.
- Blend with onions and spices in a mixer into a rich dark paste, use as the intensely savory curry base for Maharashtra cuisine (Chicken Sukka etc.).
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Coconut fine (sub with finely ground powder for baking)
Pairing
Maharashtrian Chicken Curry, Various dry curries
Trivia
[Hardcore] While South India like Kerala enjoys 'raw coconut' white sweetness, West India like Maharashtra heavily uses the dark savoriness of roasted 'dry Kopra'. This ingredient difference is India's magic birthing completely different dishes even in the same coconut curries.
Eating tips & etiquette
[Unique Eating] Place a little brown sugar (Jaggery) on a roasted Kopra scrap, tossing it directly into the mouth, crunching it as a rustic, rich tropical snack!
Allergen
None