Coconut corn curry
Yield: 4 Servings
Ingredients:
- 4 c Corn kernels fresh/frozen
- 3 tb Poppy seeds
- 1 ts Coriander seeds
- 1 ts Sesame seeds
- 1 tb Ginger grated
- 2 ea Chili peppers
- 3/4 c Coconut shredded
- 1/2 c Peanuts
- 3 tb Ghee
- 1 ts Salt
- 5 c Coconut milk
Instructions:
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.
