234. corn coconut curry
Some prefer corn
Whenever I make mamri, I have to prepare two curries to go with it. One is mbaazi (pigeon pea coconut curry) and the other is corn coconut curry. Anything goes with mamri, as long as the family is happy. The corn curry is an easier recipe as you just need to get some tinned sweet corn and cook. Try this curry with some plain rice. It is yummy. This is not one of my best photographs as you may not be able to see the corn but I promise you its there. I did not add any capsicum as hubby dear is allergic to them.
CORN COCONUT CURRY
4 to 6 Servings
3 cups cooked sweet corn kernels
2 to 3 tbsps oil
6 to 8 peppercorns (whole black pepper)
1″ cinnamon stick
1 dry red chilli
1 tsp cumin seeds (jeera)
½ cup cashew nut powder
1 tsp green chilli paste
1 tsp ginger paste
1 medium onion, finely chopped
1 tsp salt
¼ tsp turmeric powder (haldi)
½ tsp sugar
1½ to 2 cups thin coconut milk
½ cup thick coconut cream or thick coconut milk
2 to 3 tbsps chopped fresh coriander
1 green capsicum cut into slices
- Heat oil in a pan over medium heat. When it is hot, add peppercorns, cloves, cinnamon, red chilli and cumin seeds.
- Add the chopped onion and capsicum and stir fry till the onions are cooked and soft.
- Add the chilli and ginger paste and stir fry for a few seconds.
- Add the cashew nut powder and stir for about 30 seconds.
- Add turmeric powder, salt, sugar and the corn and mix.
- Add the thin coconut milk and let the mixture simmer for 5 minutes. Stir occasionally.
- Take the pan off the heat and add the coconut cream. Mix well. Garnish with chopped coriander and serve with some mamri or rice.
- If you want a less liquidy curry, add only 1½ cups of thin coconut milk.
- If you are using tinned coconut milk, add water to it to make it thin.
- Check out the tip section of the mamri recipe to make coconut milk at home.
- For a more creamier version of the curry I prefer to use tinned coconut cream.
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