Sweet Corn Curry- The creamy green indulgence

If you are running out of veggies to prepare a quick side dish for roti’s, here is a simple and easy go recipe with sweet corn. You can either use corn cobs boiled and deseeded or the frozen corn. Frozen corn takes lesser time to cook than the cobs. You will love how it turns out and can be easily made for larger guests.

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Preparation time- 10 minutes

Cooking time- 15 minutes

Serves- 4

INGREDIENTS:

For Grinding:

• 1 fist of coriander
• ½ an onion chopped
• 3 green chillies
• ½ an inch of ginger
• 2 cloves of garlic
• 1 tbspn. of fresh grated coconut
• 14-16 whole cashews

Blend all the above to a fine paste with little water.

• 1 ½ cups of frozen sweet corn
• 1 cup of coconut milk
• 2 cloves
• ¼ inch cinnamon
• Salt to taste
• 2 tbspn. of oil or butter

METHOD:

• Cook the sweet corn for 4-5 minutes, drain the water and set it aside.
• In a pan, add oil/butter and fry the cloves and cinnamon in a low flame.

• Now add the ground paste and fry it for 3-4 minutes. Make sure the flame is low, otherwise it could burn the green paste. Add a little water if required. If it splutters, you may choose to cover and cook till the raw smell goes away.

• Now add the boiled and drained sweet corn and saute well.

• Add the coconut milk and give it a nice stir.
• Add salt and let it cook for 5-8 minutes in low flame.

• Add water if required to get the desired consistency.
• Garnish with fresh cream and now your sweet corn curry is all ready to enjoy with roti’s or hot steamed rice. A dash of lime juice will thank your taste buds.