The Pepper Cook Logo

the pepper cook

Simplified International Flavours

coconut corn curry

Coconut corn curry is a Western Indian recipe for spicy corn cooked ina coconut curry.

Ingredients

  • 1 green chili, roughly chopped
  • 4 cloves, garlic
  • peeled one small bunch fresh coriander, chopped, or about 4 tablespoon
  • 2 tablespoons Sunflower or any mild flavored cooking oil
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric (powder)
  • ¾ teaspoon salt
  • 250g shelled fresh corn kernels or frozen kernels,or one 260g corn tin drained
  • ½cup water
  • 1 cup coconut milk
Combine chili, garlic and fresh coriander in a chopper or food processor until ingredients are finely chopped.
Coconut corn curry is a Western Indian recipe for spicy corn cooked ina coconut curry.

Instructions

  • 1. Combine chili, garlic and fresh coriander in a chopper or food processor until ingredients are finely chopped. You can also do this with a mortar and pestle.
  • 2. Heat oil in a wok or deep frying pan on medium heat.
  • 3. Add cumin and stir. Let cumin cook for a minute.
  • 4. Add chili-garlic-coriander paste from food processor. Sauté for 2 minutes.
  • 5. Add corn kernels, sauté for 2 minutes.
  • 6. Now put in turmeric and salt, and sauté for a minute.
  • 7. Add water, and simmer on medium heat for 2-3 minutes. If you are using canned corn, skip this step.
  • 8. Add 1 cup of coconut milk, lower heat, and continue to simmer for 10 minutes, or until corn is tender and flavors are incorporated.
  • 9. Garnish with coriander leaves.
  • 10. Serve with rice or chappatis.

    Serves: 4
    Ingredients: 10

Critical Ingredients

The corn, of course. I like the flavour of green chilies, but you can use a fresh red chili or a jalapeno chili if you like. Cumin and fresh coriander give the curry flavor, along with the coconut milk. You can substitute ginger for garlic and still have a great curry. If you leave the turmeric out, you still have nice flavour and a greener curry. Use more fresh coriander to give the curry color if omitting turmeric.

go back
Print Friendly

Leave a Reply

Anuja Kohli Mariwala

An engineer, home cook, Pilates instructor, Education Consultant and mother of four.

about me

latest recipe

Peppers in Spicy Miso

read more
Subscribe to have new recipes delivered right to your inbox!
Name
Email *
Follow The Pepper Cook On Instagram