Coconut corn curry

4 servings

Ingredients

QuantityIngredient
4cupsCorn kernels, fresh/frozen
3tablespoonsPoppy seeds
1teaspoonCoriander seeds
1teaspoonSesame seeds
1tablespoonGinger, grated
2eachesChili peppers
¾cupCoconut, shredded
½cupPeanuts
3tablespoonsGhee
1teaspoonSalt
5cupsCoconut 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