Coconut corn curry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Corn kernels, fresh/frozen |
| 3 | tablespoons | Poppy seeds |
| 1 | teaspoon | Coriander seeds |
| 1 | teaspoon | Sesame seeds |
| 1 | tablespoon | Ginger, grated |
| 2 | eaches | Chili peppers |
| ¾ | cup | Coconut, shredded |
| ½ | cup | Peanuts |
| 3 | tablespoons | Ghee |
| 1 | teaspoon | Salt |
| 5 | cups | Coconut milk |
Directions
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.
"The Africa News Cookbook"
Submitted By MARK SATTERLY On 12-05-94
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