Grate or chop into small pieces and add gradually until you have reached the desired consistency; alternatively, reconstitute in boiling water to produce thinner, more liquid coconut milk.

Coconut milk should have a fat content of 10-20 per cent, but in my tests proved to vary from 6-21 per cent. It’s worth bearing in mind that coconut milk is simply diluted coconut cream.

If you're dairy-intolerant, coconut milk and cream are an excellent alternative to cows' milk in some cooked dishes (provided you like its quite strong coconut flavour).

Place the onion back in the pan, add the coconut cream and ready-made madras curry sauce and cook over a medium heat until the onion starts to soften. Season to taste. Serve warm with pomegranate ...