J. Inder Singh Kalra

Coconut Paste

Preparation info
  • Yield: approx

    160 g

    • Difficulty

      Easy

Appears in
top 1000Prashad: Cooking with Indian Masters
Prashad

By J. Inder Singh Kalra

Published 1990

  • About

Ingredients

  • 100 g/l¼ cup Coconut

Method

Preparation

THE COCONUT: Remove the brown skin and grate.

THE PASTE: Put the grated coconut in a blender, add 75ml/5 Tbs of water (preferably coconut water) and make a fine paste. Remove and refrigerate. Shelf life: 12 hours in the refrigerator.