Coconut corn curry is a Western Indian recipe for spicy corn cooked in a coconut curry.
- 1 green chili, roughly chopped
- 4 cloves, garlic
- peeled one small bunch fresh coriander, chopped, or about 4 tablespoon
- ½ teaspoon ground cumin
- 250g shelled fresh corn kernels or frozen kernels, or one 260g corn tin drained Click here to buy
- ½ teaspoon turmeric
- ¾ teaspoon salt
- ½cup water
- 1 cup coconut milk
- 2 tablespoons Sunflower or any mild-flavored cooking oil Click here to buy
- 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.
- Heat oil in a wok or deep frying pan on medium heat.
- Add cumin and stir. Let cumin cook for a minute.
- Add chili-garlic-coriander paste from food processor. Sauté for 2 minutes.
- Add corn kernels, sauté for 2 minutes.
- Now put in turmeric and salt, and sauté for a minute.
- Add water, and simmer on medium heat for 2-3 minutes. If you are using canned corn, skip this step.
- Add 1 cup of coconut milk, lower heat, and continue to simmer for 10 minutes, or until corn is tender and flavors are incorporated.
- Garnish with coriander leaves.
- Serve with rice or chappatis.
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 a nice flavour and a greener curry. Use more fresh coriander to give the curry color if omitting turmeric.