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.
Ingredients
FOR BOILING THE CORN
- 2 big cobs of corn about 12-14 pieces
- 1 tsp salt
- 3 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
- ¼ cup tomato puree
- 2 cup coconut milk
- 1 cup peanuts coarsely chopped
- 1 tsp salt
- ½ tsp 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
- 2 tbsp oil
- ½ tsp turmeric powder
- ½ tsp red chilli powder optional
- 1 cup water
Instructions
PREPARE THE CORN COBS:
- Husk or remove the other leaves and the silky threads.
- Cut each corn into 6 to 7 pieces. So from two corns you will get 12 to 14 pieces depending on the size of the corn.
- Wash the corn and put it in the pressure cooker.
BOIL THE CORN COBS:
- Add the 3 cups of water and salt and pressure cook it for 2 to 3 whistles over medium heat.
- When done, remove it from the water and keep the corn on the side. At this stage you can remove the kernel of 3 to 4 pieces if you like.
PREPARATION OF THE CURRY:
- Heat oil in a deep pan or wide pan.
- When it is slightly hot, add the cloves, cinnamon and peppercorns.
- Add the mustard and cumin seeds.
- When they splutter, add the onions and stir fry till they are light pink in colour.
- Add garlic, chilli and ginger paste. Stir fry for a few seconds. Add the coarsely powdered peanuts.
- Stir fry for 1-2 minutes.
- Add turmeric, chilli, and coriander cumin powder. Mix well.
- Add the tomato puree and 1 cup of water. Cook it for 2 to 3 minutes.
- Add salt and sugar if using any.
- Add the corn and coconut curry. Mix well and let it simmer over medium heat till the gravy thickens a bit. This will take about 7-10 minutes.
- Garnish with chopped coriander and serve with hot chapatis, parathas, puri or rice.
Notes
- I usually 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.
- If you are making this curry for young kids then remove the kernels from the cob.
- Can use cashew nuts instead of peanuts.