Yield: 2 Servings
|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|
|1 pinch||Chilli powder|
|½ teaspoon||Garam masala|
|1 teaspoon||Ground coriander|
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