About the fresh coconut in Delia's Lamb Curry
You have a recipe for a lamb curry with chickpeas with green coconut sambal...
I question it in two regards:
Firstly you refer to piercing the coconut to drain the milk but this actually gives coconut water. It’s no quite commonly sold in the supermarkets. Coconut milk is produced from the flesh. In the UK it’s normally in tins and in Thailand invariably in cartons. Few Thais now make coconut milk ‘old school’.
Secondly I think you could usefully explain green coconut, the young fruit that’s so delicious but difficult to source in the UK and such a useful natural electrolyte. I assume you mean the brown hairy one more commonly seen in UK shops.
That said the recipe as always produces a delicious outcome and thank you.