Curried corn wasn’t something I was ever familiar with until one year for Divali. It was on the menu at my aunt’s house and I was so surprised and shocked to see ‘curry’ corn. As far as I knew, corn was just simply boiled or roasted.
That first taste of curry corn however, got me hooked!!! I absolutely love it and it’s so easy to make!
- 2 medium corn, cut into small pieces
- 1 small onion, sliced
- 2 cloves garlic, chopped
- 1 pimento, chopped
- 2 tbsp coconut oil
- 3-4 cups water (approx.)
- salt and black pepper to taste
- hot pepper (as much as you like)
- Green seasoning (as much as you like)
- 1 tsp JGM PRODUCTS roasted geera
- 3 tbsp JGM PRODUCTS medium hot curry powder
- 1/8 tsp JGM PRODUCTS saffron powder
- 1 cup coconut milk (2 tbsp coconut powder + 1 cup warm water)
NOTE: Green seasoning is a combination of fresh herbs (chadon beni/culantro, chive etc), garlic, hot pepper, pimento)
- Season corn with green seasoning and set aside.
- Heat oil in pot over low/medium heat. Add onions and garlic. Cook for 1-2 mins on until onions are tender
- Add curry powder, saffron powder and geera. Cook on low heat for 3-5 minutes until ‘toasted’. Stir continuously to prevent burning.
- Add a few tablespoons of water. Stir and cook until the sauce thickens. This will take only a couple of minutes.
- Add seasoned corn and mix well to coat with the thickened curry mixture.
- Add water and coconut milk. Cover pot and cook for roughly 25 minutes or until the corn is tender and there is enough ‘sauce’ or gravy to your liking. Check on it and stir occasionally. Add water if necessary.
- Add salt and black pepper to your liking.
- Add some extra green seasoning when corn is almost finished cooking.
- TIME TO EAT!
The coconut milk is key to this recipe! That rich flavour will have you calling for more!
Check out the video here: