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coconut Corn Curry (east Africa) 4 Cups Fresh Corn Kernels
3 Tablespoons Poppy Seeds
1 Teaspoon Cumin Seeds
1 Teaspoon Coriander Seeds
1 Teaspoon Sesame Seeds
1 Tablespoon Fresh Ginger, Grated
2 Chile Peppers Or 1 Teaspoon Cayenne Pepper
3/4 Cup Shredded, Unsweetened Coconut
1/2 Cup Peanuts
3 Tablespoons Butter Or Ghee
1 Teaspoon Sea Salt
5 Cups 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 Minutes, Stirring Constantly. add The Corn, Salt, And Coconut Milk; Reduce Heat; Simmer Until The Sauce Becomes Fairly Thick, About 10 To 15 Minutes. Stir Occasionally To Prevent Sticking. serve Over Rice. A Fruit Chutney Makes A Nice Accompaniment. |
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