Corn Curry

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Corn Curry

 

1 fresh coconut

1 1/2 pints water

1 onion, chopped

1 large bunch fresh coriander leaves, trimmed

6 green chillies or to taste

1 clove garlic, the recipe called for seven cloves

4 teaspoons poppy seeds

1 1 " piece fresh ginger

1 ounce ghee or butter

2 small cinnamon stickes

2 cloves

2 green cardamoms

1/2 lemon, juice of

12 ounces corn kernels

salt to taste

 

Pierce two of the eyes in the top of the coconut, then

drain out the coconut water and reserve it for another

use. Break open the nut with a hammer, remove and

grate the flesh. Reserve 1 tblsp. of the grated

coconut.

To make coconut milk, place the grated coconut in a

bowl, pour in the water and allow to stand for about

30 minutes. Blend the coconut and water in a blender,

then strain through a sieve.

Grind the onion with the coriander leaves, chillies,

garlic, poppy seeds, ginger and reserved coconut until

the ingredients are reduced to a paste.

Melt the ghee in a heavy-based saucepan and fry the

paste in it for two minutes. Add the cinnamon, cloves

and cardamoms, continue to fry for a few minutes, then

stir in the lemon juice.

Add the corn, coconut milk and salt, mix well and

simmer for about ten minutes, until the corn is

cooked. Squeeze the lemon juice over the curry before serving.

 

 

 

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