Corn on the Cob Curry
40 minServes 4–6
Tender corn cobs simmered in a fragrant coconut curry with fresh herbs and spices.
| prepPreheat a large pan of water to boil for the corn | ||||||
| 4 corn cobs, cut in half widthways | Boil corn cobs 10 min, drain | Add coconut milk, salt & whole corn pieces | Shave kernels from remaining cob, add with 100 ml water | Bring to boil, cover & simmer 10 min | ||
| 3 corn cob pieces (whole, for the curry) | ||||||
| 1 tsp cumin seeds (for the paste) | Blend curry paste with 2 tbsp water | Stir in curry paste & 100 ml water, simmer 5 min | ||||
| 6 garlic cloves, peeled | ||||||
| 2.5 cm piece fresh ginger, peeled | ||||||
| 4 green chillies, stalks discarded, flesh roughly chopped | ||||||
| 1 medium red onion, peeled and roughly chopped | ||||||
| 40 g fresh coriander leaves and stalks | ||||||
| 10 g fresh mint leaves | ||||||
| 1 tsp black pepper | ||||||
| 2–3 tbsp / 30–45 ml peanut or sunflower oil | Heat oil, toast cumin seeds | Add garlic & curry leaves, cook 1 min | ||||
| 1 tsp cumin seeds (for tempering) | ||||||
| 4 garlic cloves, peeled and finely chopped | ||||||
| 20 curry leaves | ||||||
| 1 corn cob piece (kernels to be shaved) | ||||||
| corn kernels shaved from 1 piece | ||||||
| 400 ml coconut milk | ||||||
| 1 tsp salt | ||||||
| 2 tsp soft brown sugar | ||||||
| 0.5 tsp ground turmeric | ||||||
| 60 ml lime juice | ||||||
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