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coconut corn curry

  • 4servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

VitaminsB3, E
MineralsNatrium, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups Corn kernels, fresh/frozen

  2. 3 tablespoons Poppy seeds

  3. 1 teaspoon Coriander seeds

  4. 1 teaspoon Sesame seeds

  5. 1 tablespoon Ginger, grated

  6. 2 eaches Chili peppers

  7. cup Coconut, shredded

  8. cup Peanuts

  9. 3 tablespoons Ghee

  10. 1 teaspoon Salt

  11. 5 cups Coconut milk

Instructions Jump to Ingredients ↑

  1. Cook the corn by boiling in a small amount of water until tender. Set aside.

  2. 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.

  3. "The Africa News Cookbook"

  4. Submitted By MARK SATTERLY On 12-05-94

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