By Rittwik Naskar
Coconut milk in curries adds creaminess and pure decadence in each bite. Here are some of the regional dishes across the nation that use coconut milk.
Kerala's mildly spiced stew sees chicken stewed in coconut milk with pearl onions, coriander seeds, mustard seeds, garam masala, and curry leaves.
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Large freshwater prawns are fried and then stewed in coconut milk gravy with whole Bengali spices.
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Mangalore's spicy, tangy and creamy paneer dish is cooked in a gravy of Byadgi red chillies, black peppercorns, fenugreek seeds, tamarind water, and coconut milk.
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Andhra Pradesh's coconut milk rasam is tempered with jeera, rai, curry leaves, hing, red chilli, and tamarind water for a quick and flavourful side dish.
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Cleaned pomfret pieces are stewed in a tangy, spicy, and creamy coconut milk stew with onions and slit green chillies.
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