Coconut Corn Curry (East Africa)

[Guest guest]

Coconut Corn Curry (East Africa)

 

4 cups fresh corn kernels

3 tablespoons poppy seeds

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon sesame seeds

1 tablespoon fresh ginger, grated

2 chile peppers or 1 teaspoon cayenne pepper

3/4 cup shredded, unsweetened coconut

1/2 cup peanuts

3 tablespoons butter or ghee

1 teaspoon sea salt

5 cups coconut milk

 

Using a mortar and pestle or a coffee grinder, grind all of the spices, the

coconut meat, and the peanuts into a smooth paste.

In a large, heavy skillet or Dutch oven, heat the butter and fry the paste for

four or five minutes, stirring constantly.

Add the corn, salt, and coconut milk; reduce heat; simmer until the sauce

becomes fairly thick, about 10 to 15 minutes. Stir occasionally to prevent

sticking.

Serve over rice. A fruit chutney makes a nice accompaniment.

 

 

Ahhh...imagining that irresistible " new car " smell?

Check outnew cars at Autos.