Coconut corn curry

Yield: 4 servings

Measure 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

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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