Coconut Milk (Nariyal Doodh)
南国ケララの甘い風！激辛スパイスを優しく包み込む魔法のミルク
Description
Liquid squeezed from grated white endosperm of mature coconuts massaged with water. Grants rich depth and mild sweetness to South Indian/Goan seafood curries.
Classification: For Everyone,Coconut Products,Mild
Shops selling Coconut Milk (Nariyal Doodh)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
Instructions
- Add lukewarm water to freshly grated raw coconut, rub strongly by hand, squeeze firmly through cloth to extract rich 'first press (thick milk)'.
- Midway through curry cooking, add thin 'second press' to simmer ingredients with spices.
- Right before turning off heat (or on very low), add first press, mix gently without separating to finish mildly.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Milk and cashew nut paste (as a sub for richness)
Pairing
Kerala Fish Curry, Chicken Chettinad, Payasam
Trivia
[Hardcore] Can be made with commercial cans, but Kerala homes basically grate/squeeze fresh coconuts daily. Since over-boiling separates oil making it crumbly, the pro iron rule is absolutely never to boil vigorously after adding the finishing 'first press'.
Eating tips & etiquette
[Unique Eating] Let rice flour bread (Appam) absorb plenty of fish curry juice simmered in coconut milk, tasting the fusion of coconut sweetness and spice heat!
Allergen
None