Corn in Coconut Curry, Makai Nariyal Curry
by Tarla Dalal

Corn in coconut curry is a luscious gravy that features coconut all through the preparation! It is made using a rich paste of fresh coconut spiced up with onion, coriander, ginger and such flavourful ingredients, along with soothing coconut milk and cooked corn.

A bouquet of fresh spices imparts a ravishing aroma and flavour to the whole preparation. Serve hot with Rotis or rice .

Corn in Coconut Curry, Makai Nariyal Curry

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Corn in Coconut Curry, Makai Nariyal Curry recipe - How to make Corn in Coconut Curry, Makai Nariyal Curry

2 tender sweet corn , each cut into 5 roundels
1 1/2 cups coconut milk (nariyal ka dhoodh)
4 tsp cornflour
2 tbsp oil
2 sticks cinnamon (dalchini)
2 cloves (laung / lavang)
2 cardamoms
2 tsp lemon juice
salt to taste

To Be Ground Into A Smooth Paste
1/2 cup sliced onions
1/2 cup chopped coriander (dhania)
1/2 tbsp roughly chopped green chillies
1 tbsp freshly grated coconut
1 tbsp roughly chopped garlic (lehsun)
4 tsp poppy seeds (khus-khus)
1 tsp roughly chopped ginger (adrak)

Method

Combine the sweet corn roundels, enough water and salt in a pressure cooker, mix well and pressure cook for 1 whistle. Allow the steam to escape, before opening the lid. Drain and keep aside.
Combine the coconut milk, cornflour and 1 cup of water, mix well using a whisk. Keep aside.
Heat the oil in a deep non-stick pan add the cinnamon, cloves, cardamom and sauté on a medium flame for 30 seconds.
Add the prepared paste, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
Add the boiled corn roundels, coconut milk-water mixture and little salt, mix well and cook on a medium flame for 8 minutes, while stirring occasionally.
Serve hot.