Corn Curry

Corn Curry  
               Quick Recipe

A creamy paste of onion, coriander, coconut and poppy seeds with spicy green chillies and ginger is the focal point of the corn curry. And of course, there is soothing coconut milk and a bouquet of spices to complement the green masala.

Preparation Time: 15 mins
Cooking Time: 10 mins
Makes 4 servings

Ingredients

1 1/2 cups boiled sweet corn kernels (makai ke dane) , lightly crushed
2 tbsp oil
50 mm (2”) piece cinnamon (dalchini)
2 cloves (laung / lavang)
2 cardamoms
1 tsp cornflour dissolved in 2 cups of coconut milk (nariyal ka doodh)
salt to taste

To Be Ground Into A Smooth Green Paste (using Little Water)1 1/2 cups roughly chopped coriander (dhania)
1/4 cup thinly sliced onions
2 tbsp freshly grated coconut
7 garlic (lehsun) cloves
25 mm (1”) piece ginger (adrak)
4 tsp poppy seeds (khus-khus)
6 green chillies , roughly chopped
1 tsp lemon juice

For Servingroti /paratha
steamed rice

Method

1. Heat the oil in a kadhai, add the prepared green paste, cinnamon, cloves and cardamom and sauté on a medium flame for 2 to 3 minutes.
2. Add the sweet corn, mix well and cook on a medium flame for 1 minute, while stirring continuously.
3. Add the cornflour-coconut milk mixture and salt, mix well and cook on a medium flame for 5 to 6 minutes, while stirring continuously.
4. Serve hot with roti / paratha and steamed rice.