Coconut Corn Curry
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)