Recipes
CURRIED CORN
Submitted by Gail of Trinicty, Trinidad
Ingredients
4 – 6 ears corn, peeled and corn silk removed
3 tbsp minced fresh green seasoning (chive,thyme,shadon beni)
3 – 4 cloves garlic, minced
Salt and black pepper to taste
1 onion, chopped
2 tbsp curry powder
2 – 3 cups coconut milk
1 hot pepper, chopped large chunks
2 tbsp vegetable oil
Directions
- Slice corn into 1-inch pieces and place in a bowl. Add all the seasonings including the pepper if using. Mix well.
- Heat oil in a large pot over medium heat.
- Dissolve curry powder in ¼ cup water to make a paste. Add to the oil, stirring constantly and cook for 1 minute.
- Add the seasoned corn to the curry and mix well. Leave to cook for a few minutes, being careful not to let it burn.
- Add coconut milk which should be enough to cover the corn. Let cook until the mixture reduces and sauce begins to thicken, approximately 15 – 20 minutes.
- Taste and adjust seasoning if necessary. Serve.
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