Corn Curry

With mildly stinging lips from the chilli heat, I continue to delicately graze away on my corn on the cob, and I remember that this is one of the best ways to eat it – a simple makai nu shaak. Adding crushed walnuts and a drizzle of walnut oil at the end, gives it a beautiful nutty warmth.

Corn Curry/Makai nu Shaak – Serves 2

Ingredients

2 corn on the cobs, cut in half
1 tbs oil (sunflower or vegetable)
½ onion sliced
2 garlic cloves sliced
½ tsp garam masala
½ tsp chilli powder
½ tsp turmeric
pinch of cumin seeds
200g chopped tin tomatoes
60ml water
pinch of salt to taste
To garnish
handful crushed walnuts
handful chopped coriander
drizzle of walnut oil
thinly sliced green chillies (optional)

Method

  1. Boil the corn in a pan, medium heat for 8 minutes. Drain and set aside.
  2. Heat the oil in a pan on a medium heat, add the onions and garlic, and saute for around 5 minutes until the onions are soft and becoming translucent.
  3. Add the garam masala, chilli powder, turmeric and cumin seeds and sizzle for 1 minute.
  4. Stir in the tomatoes, plus salt to taste. Then blend the sause with a hand-held blender until creamy and smooth.
  5. Add in the corn pieces and coat with the sauce, then add the water and mix. Lower the heat, and gently simmer for 15 minutes, until the sauce thickens up nicely, and the corn has soaked in the spices and sauce.
  6. Garnish with the crushed walnuts, coriander and a drizzle of walnut oil.
  7. Get serviettes, because you’ll need them!

If you used this recipe, tag @PetitVeg and show me your makai nu shaak!

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