Recipe for cooking coconut corn curry
Recipes from Africa :: African Main Dish Seafood
4 c. fresh corn kernels
3 Tbsp. poppy seeds
1 tsp. cumin seeds
1 tsp. coriander seeds
1 tsp. sesame seeds
1 Tbsp. fresh ginger, grated
2 chile peppers or 1 tsp. cayenne pepper
3/4 c. shredded, unsweetened coconut
1/2 c. peanuts
3 Tbsp. butter or ghee
1 tsp. sea salt
5 c. coconut milk
Using a mortar and pestle or a coffee grinder, grind all of the spices, the coconut meat, and the peanuts into a smooth paste.
In a large, heavy skillet or Dutch oven, heat the butter and fry the paste for four or five mins., stirring constantly.
Add the corn, salt, and coconut milk; reduce heat; simmer until the sauce becomes fairly thick, about 10 to 15 mins. Stir occasionally to prevent sticking.
Serve over rice. A fruit chutney makes a nice accompaniment.
