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.
 
 
For the mountains may depart and the hills be removed, but my steadfast love shall not depart from you, and my covenant of peace shall not be removed,? says the Lord, who has compassion on you.(Isaiah 54:10)