COCONUT FRIED SQUID

This is a very special dish, a hero dish, and quite easy once you’ve mastered it. At home, in Sri Lanka,  Nige’s wife would usually make this dish 2 - 3 times a week. While it may be the most challenging recipe of the bunch, it’s the one that Nige is most proud of and excited by, as is the Free to Feed team! 

We’re going to be making our own fresh coconut milk in this dish! This is how Nige would make coconut milk in Sri Lanka; he would never use a tin of coconut milk in this dish - he believes it would change the flavour profile considerably. Using the same packet of grated coconut, Nige would make 3 batches of coconut milk. In this recipe, we’ll only be using two of those batches. However, you can save the third batch to use in the Green Bean, Carrot and Tomato Curry (on p.27). Fresh coconut milk, made this way, will last up to 4-5 days if refrigerated in a sealed container.