Graham Kerr

229 Coconut Stock and Cream for Curries

Preparation info
  • Recipe to Produce

    4

    Portions
    • Difficulty

      Easy

Appears in
The Graham Kerr Cookbook: By the Galloping Gourmet
The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Method

Method of Preparation

If using fresh coconut, grate the flesh finely. Or measure desiccated. Measure water for cream and stock —measure muslin.