Corn Curry: Step-By-Step Recipe
Our Corn Curry is a hearty, wholesome, and delicious recipe that can be served with a variety of accompaniments.
Ingredients
- 1 onion chopped
- 1 capsicum
- 2 tomatoes chopped
- 2 green chillies chopped
- cashews
- 2 cups fresh or frozen corn kernels
- 1 tsp ginger-garlic paste
- dried fenugreek leaves
- ¼ tbsp cumin seeds
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 2 tbsp oil
- 1 tsp garam masala
- salt to taste
- 1 cup of coconut milk
- fresh coriander leaves to garnish
Instructions
For the spice blend:
- Firstly, roast the cumin seeds, fenugreek seeds, and coriander seeds in a dry skillet over medium heat. Stir, until the spices are fragrant and the coriander seeds start to take on a golden colour, about 2-3 minutes. Remove from the heat.
- Then, transfer the seeds to a grinder along with the rest of the spice mix ingredients, and blend into a fine powder. Set aside.
For the Sweet Corn Curry:
- Warm oil in a saucepan or large skillet over medium-low heat and add onion and a pinch of salt. Then cook, and stir, until the onion is translucent, about 5-7 minutes.
- Stir in green chilli, garlic, and ginger, and cook for 1 minute more.
- Furthermore, add in the spice blend and stir. Cook until fragrant, about 30 seconds, then stir in the corn kernels and cook for 2 minutes.
- Stir in the tomato and ½ cup of the coconut milk. Bring it to a gentle boil, then reduce the heat back down to medium-low, and cover the pan. Simmer, stirring, until the tomatoes are well broken down.
- Lastly, uncover the pan and stir in the lemon juice and remaining coconut milk. Cook for another 2-3 minutes to warm the mixture. Season to taste with plenty of salt. Stir in half of the chopped fresh cilantro, and use the other half for garnishing on top.
Notes
- Use fresh ingredients: Fresh ingredients will always yield the best results. So try to use fresh corn, onion, garlic, and ginger if possible. If fresh corn is not available, frozen corn is a good substitute.
- Toast the spices: To bring out the flavour of the spices, toast them in a dry pan for a few seconds. Before adding them to the curry.
- Don't overcook the corn: Overcooked corn can become mushy and lose its flavour. Cook the corn until it is tender, but still has a slight crunch.
- Use full-fat cream: Full-fat cream will give the curry a rich and creamy texture. Avoid using low-fat or lite coconut milk, as it will not provide the same depth of flavour.
- Adjust the spiciness: The spiciness of the curry can be adjusted according to preference. If you prefer a milder curry, reduce the number of green chillies or remove the seeds. If you prefer a spicier curry, increase the number of green chillies or add some red chilli powder.
- Garnish with fresh coriander leaves: Adding fresh coriander leaves on top before serving will add a fresh flavour to the dish.
- Let the curry rest before serving: Allowing the curry to rest for a few minutes before serving will help the flavours develop.