Simmer Your Corn in Coconut Milk And Curry For An Amazing Vegetarian Dish

Corn is marinated in garlic, chandon beni and pepper—savoury down to the cob. The curry itself is especially delicious when made with grate-and-squeeze, fresh coconut milk. Do yourself a favour and go the extra mile.

CURRIED CORN

Yields: 10 Servings

Total Time: 1 hr 10 mins

INGREDIENTS

• 4 corns on cob, cut into 2-inch pieces 
• 1 bunch chives 
• 6 leaves chandon beni 
• 4 cloves garlic 
• 3 cups coconut milk 
• 2 tablespoons curry 
• 1 hot pepper 
• 2 to 3 pimentos 
• 1 tablespoon oil 
• ½ teaspoon black pepper  
• Salt, to taste
  
• To chunkay: 
  • 2 cloves garlic, minced 
  • 1 pimento, chopped 
  • 6 carapoulay leaves, finely chopped 
  • 1 small onion, finely chopped

DIRECTIONS

1. Blend chives, chandon beni, garlic, pimentos and hot pepper.
2. Add seasoning to corn then, add black pepper and salt; mix well.
3. In a large pot, heat oil and then, sauté chunkay ingredients until golden-brown.
4. Add curry then, add 2 tablespoons water immediately. Cook until water evaporates and a paste is formed.
5. To the curry paste, add seasoned corn. Mix until all pieces are coated with the curry paste.
6. Let simmer for 5 minutes then, add coconut milk.
7. Bring to a boil and then, allow to cook for 30 minutes until corn is cooked through.
8. Serve over dhal and rice.

About Post Author

Sandra Sookdeo

Sandra has been cooking recipes learned from her mother, Ruth, and her family. These recipes have been handed through generations over the years. Sandra continues to pass down her and her mother’s traditional cooking methods and recipes to her daughters.

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