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CORN CURRY OR SHAAK

mayurisjikoni
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.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course curry, Main Course, Main Meal
Cuisine Kenyan
Servings 4

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.
Keyword corn on the cob curry, Kenyan Style Corn Coconut Curry, kenyan style corn on the cob coconut curry, makai nu shaak