I've been enjoying my cookbook Fish Indian Style which I won in the Question-of-the-Week contest here on Seasoned Advice. However, I'm having difficulty with one common ingredient used in Atul Kochhar's recipes.
Many of his recipes include pureeing fresh coconut meat with water or stock as a base for curry. As extracting coconut meat is rather ... labor-intensive, I'd like to simply use some spoonfuls of canned coconut cream, which is after all made from coconut meat and water.
How equivalent is this substitution?
If a recipe calls for 250g of coconut meat pureed with 200ml of stock, what would be the equivalent volume of coconut cream?
Sadly, Kitchen Companion does not have this particular substitution documented.