Ingredients

4 C. corn kernels, fresh/frozen
3 Tbsp. poppy seeds
1 tsp. coriander seeds
1 tsp. sesame seeds
1 Tbsp. ginger, grated
2 each chili peppers
3/4 C. coconut, shredded
1/2 C. peanuts
3 Tbsp. ghee
1 tsp. salt
5 C. coconut milk

Cooking Instructions

Cook the corn by boiling in a small amount of water until tender. Set aside. Using a mortar and pestle, grind all the spices, the coconut and peanuts into a smooth paste. In a large, heavy skillet, heat the ghee and fry the paste for 4 to 5 minutes, stirring constantly. Add the corn, salt and coconut milk and simmer until the sauce reduces by half and becomes thick, 15 minutes or so. Serve over rice.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)