Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4 people

Calories: 2397

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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



  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.


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 a nice flavour and a greener curry. Use more fresh coriander to give the curry color if omitting turmeric.


Coconut Corn Curry


Coconut Corn Curry

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