Spicy Coconut and Corn Bake

March 7, 2016thepeppercook

Prep time: 10 minutes

Cook time: 45 minutes

Serves: 4 -6 people

Calories: 449

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A one-dish wonder Indian recipe, with a great combination of corn, coconut, and yogurt.

Ingredients:

  • ½ kg frozen corn kernels or two 250g tins of corn Click here to buy Corn Kernels
  • 1 green chili, roughly chopped
  • 1” piece fresh ginger, peeled and roughly chopped
  • ½ cup grated coconut
  • 8 plain tablespoons, unflavored yogurt
  • 4 tablespoons besan (also known as chickpea flour)
  • 1 teaspoon salt
  • ½ teaspoon mustard seeds
  • ¼ teaspoon asafoetida
  • 8-10 curry leaves
  • 3 teaspoons sesame seeds
  • 2 tablespoons grated coconut
  • 3 tablespoons coriander leaves, finely chopped

 

Instructions:

  1.  Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit.
  2.  If using frozen or fresh corn kernels, boil until cooked and soft. If using canned corn, drain.
  3.  Take half corn and grind in a food processor or mixie with short pulses until roughly ground. Keep aside.
  4.  Grind green chili, ginger, and ½ cup coconut with 4 tablespoons yoghurt, in a chopper or grinder until you get a thick paste.
  5. Mix corn, ground corn, remaining yoghurt, besan (chickpea flour) and coconut, ginger chili paste until nicely blended. Add salt and mix.
  6. Pour into an 8” by 8” baking dish or a casserole dish of similar size. Bake for 35-40 minutes or until lightly brown on top. Remove from heat.
  7. To temper, heat oil in a wok or frying pan on medium heat. Add mustard seeds, asafetida and curry leaves and stir. Add sesame seeds and cover for ½ minute.
  8. Pour tempered oil and spices evenly over baked corn. Garnish with grated coconut and coriander leaves. Serve with green coriander chutney.

 

Critical Ingredients:

The corn, coconut, bean, and yoghurt are critical. Ginger gives a nice flavour, and I wouldn’t drop it. You can simplify the recipe by substituting the green chili with ground red chili (cayenne) – about ½ a teaspoon should still give you adequate flavour. If you use dried (not sweetened) or desiccated coconut, soak it in milk for ½ hour in advance. In the tempering, just sesame seeds and mustard, in case you find locating curry leaves and asafoetida a challenge, also give a nice flavour. Just sesame seeds alone also will do, but increase the quantity slightly to 4 tablespoons.

 

Spicy Coconut and Corn Bake

 

Spicy Coconut and Corn Bake

 

Print Recipe

  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Serves: 4 -6 people
  • Calories 449
Calories449
Fat33g
Saturated Fat19g
Carbohydrates35g
Sugar8g
Fiber13g
Protein12g
Salt2.74g

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