CORN CURRY OR SHAAK
Kenyan Style Corn On The Cob Coconut Curry is a creamy, spicy, delicious vegan curry. Corn cobs are cut into smaller pieces and cooked in a tomato and coconut based curry. A generous amount of peanuts in the curry makes it unique.
Ingredients
FOR BOILING THE CORN
- 2 medium cobs of corn
- 1 tsp salt
- 4 cups water
- ¼ tsp turmeric powder
FOR KENYAN STYLE MASALA CORN
- 1 cup onion finely chopped
- 1 tbsp garlic paste
- 1 tsp ginger paste
- 1 tsp chilli paste
- ½ cup tomato puree fresh
- 1 cup coconut milk
- ½ cup peanuts coarsely chopped
- 1 tsp salt
- 1 tsp jaggery powder or sugar
- 8 peppercorns
- 4 cloves
- 1 inch cinnamon stick
- 2 tbsp fresh coriander/cilantro chopped
- 1 tsp coriander cumin powder
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- 3 tbsp oil
- ¼ tsp asafoetida
- ½ tsp turmeric powder
- ½ tsp red chilli powder optional
- 1 tsp garam masala
- 1 cup water
- 2 tbsp chickpea flour
Instructions
PREPARE THE CORN COBS:
- Husk or remove the other leaves and the silky threads from the corn cobs.
- Add 4 cups or more of water in a pan wide pan. Bring it to a boil.
- Add ¼ tsp turmeric powder and 1 tsp salt.
- Wash the corn and add to the boiling water carefully.
- Boil the corn till the kernels are cooked. Mine took only 5 minutes as the kernels were tender.
- Remove the corn cobs from the water.
- Allow the corn to cool down a bit. Cut into 1-2 inch pieces.
- I remove the kernel off 2-3 pieces to add to the curry. This step is optional.
PREPARATION OF THE CORN CURRY:
- Heat oil in a pan over medium heat.
- When it is slightly hot, add the cloves, cinnamon and peppercorns.
- Add the mustard and cumin seeds.
- When they splutter, add the chopped onion and asafoetida.
- Stir fry till the onion is light pink in colour and translucent.
- Add garlic, chilli and ginger paste. Stir fry for a few seconds. Add the coarsely powdered peanuts.
- Stir fry for 1-2 minutes.
- Push the dry mixture to one side of the pan. Tilt is slightly so the oil trickles down to the other side.
- Add the chickpea flour and roast it till you get a nutty aroma and it becomes pinkish. If required add a tsp of oil.
- Add garam masala, turmeric, chilli, and coriander cumin powders. Mix well.
- Add the tomato puree and 1 cup of water. Cook it for 2 to 3 minutes.
- Add salt and sugar | jaggery if using any.
- Add the corn pieces. Mix well and let it simmer over medium heat till the gravy thickens a bit. This will take about 7-10 minutes.
- Add the coconut milk. Mix well. Let the curry become hot.
- Garnish with chopped coriander .
- Enjoy corn curry with hot chapatis, parathas, puri, naan or rice.
Notes
- Roast the peanuts at 150°C in the oven till the skin comes off when rubbed in between the finger and thumb. I store these roasted and shelled peanuts to use in curries, salads, cookies etc.
- If you do not want to use coconut milk, increase the amount of tomato puree.
- If you don't have coconut milk, use coconut cream. Increase the quantity of water for the curry.
- Can use cashew nuts instead of peanuts.