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Coconut Corn Curry


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Serves | Prep Time | Cook Time

Ingredients

4 cup Corn kernels, fresh/frozen
3 tbl Poppy seeds
1 tsp Coriander seeds
1 tsp Sesame seeds
1 tbl Ginger, grated
2 x Chili peppers
3/4 cup Coconut, shredded
1/2 cup Peanuts
3 tbl Ghee
1 tsp Salt
5 cup Coconut milk


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.


Pairs Well With


Notes

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