This is one of my all-time favorites in my repertoire of Indian dishes. The addition of coconut milk identifies it as a typical southern Indian dish, where coconut milk is a common ingredient. (Coconut milk is rarely found in the cooking of the colder, mountainous climate of northern India, where coconuts don’t grow.) It can be made in about 5 hours and served hot, warm, or at room temperature, like a traditional potato salad. Cooking times will vary according to the type and size of potatoes you use.
Coconut cream is a thicker version of coconut milk. It will say coconut “cream” right on the can. The mouthfeel of the cream is much richer than that of the milk, and as you might imagine, it is also higher in calories. You can substitute coconut milk for the cream in this recipe, but it is soooo good with the cream.
