Coconut Corn Curry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Corn kernels, fresh/frozen
3 tbsp: Poppy seeds,
1 tsp: Coriander seeds,
1 tsp: Sesame seeds,
1 tbsp: Ginger, grated
2 each: Chili peppers,
3/4 cup: Coconut, shredded
1/2 cup: Peanuts,
3 tbsp: Ghee,
1 tsp: Salt,
5 cup: Coconut milk,
Directions:
Cook the corn by boiling in a small amount of water until tender. Set
aside. Using a mortar & pestle, grind all the spices, the coconut &
peanuts into a smooth paste. In a large, heavy skillet, heat the
ghee & fry the paste for 4 to 5 minutes, stirring constantly. Add the
corn, salt & coconut milk & simmer until the sauce reduces by half &
becomes thick, 15 minutes or so. Serve over rice.
Source from luhu.jp
aside. Using a mortar & pestle, grind all the spices, the coconut &
peanuts into a smooth paste. In a large, heavy skillet, heat the
ghee & fry the paste for 4 to 5 minutes, stirring constantly. Add the
corn, salt & coconut milk & simmer until the sauce reduces by half &
becomes thick, 15 minutes or so. Serve over rice.
Source from luhu.jp