Updated: Apr 25
I have never had a curry of this kind ever in India. This curry is coconut based and filled with fresh cilantro. The corn are kept on the cob, and as a child I would wrap the corn in the gravy and suck it off the corn cob. Here is the recipe for everyone to enjoy.
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Whole corn, husked and cut into 3 pieces each
1/2 bag frozen corn kernels
1 small onion, diced fine
3 green chiles, minced, or to taste
1 cup coconut milk
1/2 cup grated fresh coconut,
1/2 bunch cilantro, leaves and stems
1 teaspoon cumin powder
1/2 teaspoon turmeric
Salt to taste
3-4 tablespoons oil
2-3 cups water
Boil the corn cobs and frozen corn in water till cooked. Keep aside.
Grind all the other ingredients, except onion and coconut milk, to a fine puree. Add oil to a pot, add the onion on medium heat till cooked through and translucent. Do not brown. Add the puree and sauté till cooked through and you get a delicious aroma from the paste, about 5 minutes. The cilantro will turn a beautiful bright green. Add the corn, water and salt and simmer (do not boil) for about 10 minutes till the curry thickens.
Sprinkle some fresh cilantro on top.
Serve with rice.