Wednesday, 20 April 2011

Sweetcorn Curry Recipe

My Dad used to make this sweetcorn curry recipe when we young and we all used to love it. It's a very good curry for vegetarians (substitute the chicken stock for veggie) and children love it too with all that lovely sweetcorn. For babies, I just leave the salt and chilli out. You can add them after you've served the baby portion. Serve with rice or naan.

4 cobs of corn
3 tablespoons of oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
2 teaspoons turmeric
1 teaspoon coriander powder
1 teaspoon cumin powder
2 onions, finely chopped
3 green chillies
1 tablespoon of finely chopped ginger
1 tin of chopped tomatoes
1 can of sweetcorn
60g peanuts, ground
60g sesame seeds, ground
300ml milk
3 tablespoons fresh coriander, chopped

Boil the corn cobs until tender. Drain and reserve 300ml of the water. Quarter the cobs and leave until later.

Heat the oil in the pan and add the black mustard seeds and cumin seeds. When the seeds start to pop, add the onions and cook until soft. Now add the chillies and ginger and cooks for another couple of minutes. Making sure the pan isn't too hot, add the turmeric, coriander powder, cumin powder and salt. Dry fry for a few seconds, then add the tomatoes, stock (made with the reserved cooking liquor), corn cobs and tin of sweetcorn. Once it has reduced down, add the peanuts, sesame seeds and milk and cook on a low heat until there is a thick gravy. Finish with the fresh coriander just before serving.

If you like this recipe try Lentil Dhal with Chicken
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