Coconut Corn Curry

Recipe Ingredients

4 cups	250g / 8.8oz	Corn kernels - fresh/frozen
3 tablespoons	45ml	Poppy seeds
1 teaspoon	5ml	Coriander seeds
1 teaspoon	5ml	Sesame seeds
1 tablespoon	15ml	Ginger - grated
2		Chili peppers
3/4 cup	69g / 2.4oz	Coconut - shredded
1/2 cup	118ml	Peanuts
3 tablespoons	45ml	Ghee
1 teaspoon	5ml	Salt
5 cups	1185ml	Coconut milk

Recipe Instructions

Cook the corn by boiling in a small amount of water until tender. Set aside. Using a mortar & pestle, grind all the spices, the coconut & peanuts into a smooth paste. In a large, heavy skillet, heat the ghee & fry the paste for 4 to 5 minutes, stirring constantly. Add the corn, salt & coconut milk & simmer until the sauce reduces by half & becomes thick, 15 minutes or so. Serve over rice.

Source:
Elizabeth Powell

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