 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
World Food Cafe by Chris and Carolyn Caldicott. Diu is a city in India. Ingredients:
6 fresh ears corn, cut into 1-inch slices |
2 large handfuls of fresh cilantro leaves, chopped plus more for garnish |
4 green thai or serrano chilies |
2-inch piece fresh ginger, peeled and chopped |
2 garlic cloves |
2 heaping tbs shredded dried coconut |
water as needed |
7/8 cups coconut milk |
2 tbs ghee, butter, or sunflower oil |
2 tsp black mustard seeds |
10 curry leaves |
salt to taste |
Directions:
1. Cook the corn in salted boiling water until it starts to soften. Drain and return to pan.
2. In a food processor, blend the cilantro, chilies, ginger, garlic, and coconut to a paste. Add the paste to the corn with enough water to make a sauce. Bring to a boil, reduce heat, cover, and simmer for 10 minutes. Add the coconut milk and gently simmer for 5 minutes more.
3. Meanwhile, melt the ghee or butter or heat the oil in a small skillet over medium heat and add the mustard seeds. When they start to pop (a matter of seconds), add the curry leaves. Remove from heat and pour over the corn-it will make a loud crackling noise, so stand back a little. Add salt and garnish with more cilantro.
|
|