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A simple corn curry cooked in coconut milk with a few indian spices. The combinationation of corn and coconut is unique however tasty.
Serves 4 to 6
Category - Breakfast / Lunch / Dinner
Corn - 2Cups (Cooked)
Onions - 2 small ones, chopped finely
Coconut milk - 3/4 Cup
Oil - 4tsp
Salt to taste
Grind to a smooth paste-
Garlic - 6 to 7 pods
Poppy seeds - 2tsp (Soak in warm water for 1 hour to grind it smooth)
Dhaniya or coriander - 1tsp
Green chillies - 4 to 6 Adjust
Cinnamon - 1 inch
Cloves - 3
Heat the oil in a pan add the onions and saute till light golden brown, add the ground paste and saute till the raw smell leaves. Now add the cooked corn and coconut milk, cook on simmer for 5 mins. Add salt to taste and water if required. Cook for 5 mins further and serve hot with Naan, Spinach Chapathi, Chapathi and along side to accompany with some Vinegar Onions.
1) You can add a small portion of fresh green peas.
2) You can add green peppers / Bell peppers if you like them.