Friday, May 2, 2008

Corn Cob Curry

Hello -- John and I tried an excellent corn recipe last week that I
thought I'd pass along. It comes from the Best Ever Indian Cookbook,
published by Hermes House in the UK and purchased from Marshalls for only
$6.99. We've found recipes for most of the FPP vegetables in this book.

serves 4

4 whole corn cobs
vegetable oil, for frying
1 large onion, finely chopped
2 garlic cloves, crushed
2 inch piece fresh root ginger, crushed
1/2 tsp ground turmeric
1/2 tsp onion seeds (kalonji)
1/2 tsp cumin seeds
1/2 tsp five-spice powder (I think we omitted this)
chili powder or cayenne, to taste
6-8 curry leaves (can substitute bay leaves)
1/2 tsp sugar
1 cup plain yogurt (we were out, so we used a combination of goat cheese
and heavy cream)

Cut each corn cob in half, using sharp knife to limit damage to kernels.

Heat oil in large frying pan and fry corn pieces until golden brown on all
sides. Remove cobs and set aside.

Remove excess oil, leaving 2 tbsp in pan. Grind the onion, garlic, and
ginger to a paste using a mortar & pestle or food processor. Remove and
mix in all the spices, curry leaves, and sugar.

Reheat the oil gently and fry the onion mixture until all the spices have
blended well and the oil separates from the paste.

Cool the mixture and gradually fold in the yogurt. Mix well until you
have a smooth sauce. Add the corn and mix so that the pieces are evenly
covered with the sauce. Reheat for 10 minutes or until corn is tender.
Serve hot.

You can even throw in some of this week's serranos to add spice and color
- just slice them lengthwise (while keeping the stem end intact) and
remove some of the seeds with a knife. Add them to the "fry the onion
mixture" step, or even earlier if you prefer them soft.

-- Ashlee French