"Inspired by a corn curry from Maharashtra, today's recipe has the perfect umami flavour: a bit of heat from the chillies, some gentle sweetness from the sugar and lots of sourness from the lime juice, along with the creamy coconut milk and juicy corn. The sharpness of a fresh, herby chutney with salty butter, meanwhile, makes the perfect topping for barbecued corn on the cob."
"Put the corn pieces in a pan, cover with water and bring to a boil. Cook for 10 minutes, then drain. Meanwhile, put all curry paste ingredients and two tablespoons of water in a blender and blitz smooth. Heat the oil in a pan and add the cumin. Once they start to sizzle, add the chopped garlic and the curry leaves, and cook for a minute. Stir in the curry paste and 100ml water, and cook over a low heat for five minutes."
Corn cobs are halved, boiled for 10 minutes, and drained. A curry paste is made by blitzing coriander, mint, garlic, ginger, green chillies, red onion, cumin, black pepper, brown sugar, turmeric, and lime juice with water. Oil is heated, cumin seeds toasted, then garlic and curry leaves fried briefly. The paste is cooked with water, then coconut milk and salt are added with most corn pieces. Kernels from one cob are shaved into the curry with extra water, then simmered covered for 10 minutes. The curry is served hot with fluffy rice. A coriander-mint chutney blended with salty butter tops barbecued corn.
Read at www.theguardian.com
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