Spiced corn on the cob

Yield: 2 Servings

Measure Ingredient
2 larges Tender corn cobs cut into 4 pieces
3 tablespoons Vegetable oil
1 small Onion; finely chopped
1 Cm. Fresh root ginger grated
1 Garlic clove; crushed
100 grams Thick set yogurt
Salt
½ teaspoon Turmeric
½ teaspoon 5-spice
1 pinch Chilli powder
½ teaspoon Garam masala
1 teaspoon Ground coriander
3 tablespoons Water

SPICE PASTE

This wonderful recipe is inspired by an idea given to me by an Indian friend. The slices of corn cob are poached in an aromatic, spicy sauce with a yogurt base, and are sumptuously delicious. It makes a complete meal if served with the simple mushroom curry.

Mix the spices together and stir into a paste with the water. Fry the corn cob pieces in the oil until browned all over, and set aside.

Then fry the onion, ginger and garlic for a few minutes until softened, and stir in the spice paste. Cook gently for 2-3 minutes and then stir in the yogurt gradually. Season to taste with salt and return the corn to the pan. Heat through gently and it is ready to serve.

Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias

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