Grilled corn is by far the most favorite recipe for everybody, who likes to barbecue in summer. It is simple and must recipe for all get-togethers around pool or in backyard to enjoy sunshine. Somehow, with all due regards to our classic grilled corn… its not one of my favorite!. But it doesn’t mean i don’t like corn. With little twist and tweaks corn can amaze people with its versatility. Corn roundels cooked in aromatic coconut curry gives them juicy bite and tastes delicious with rice.
Corn On The Cob In Coconut Curry
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Ingredients
- 2 Whole Corns, boiled and cut in to thick roundels
- 2 medium Onions, finely chopped
- 3 tbsp. Tomato Puree
- 2 Green Chilies, finely Chopped
- 2 tsp. Ginger-Garlic Paste
- 1/2 cup Coconut Milk
- 2 tbsp. Oil
- 1/2 tsp. Cumin Powder
- 1/2 tsp. Red Chili Powder
- 1/2 tsp. Garam Masla Powder
- 1/4 tsp. Fennel Seeds Powder
- Salt to taste
- Crushed Pepper and shredded Coconut for garnishing
Instructions
- Marinate corn roundels in 2 tsp oil, Crushed peppers, salt and black pepper powder.
- Heat oil in a pan. Add ginger-garlic paste and green chilies.
- Add onions and saute until soft and light brown in color.
- At this point add tomato puree and all spices.
- Mix it well and cook until oil comes up around the edges.
- Mix coconut milk and give it a boil while stirring well.
- Add salt and corn roundels.
- Add water according to the consistency needed.
- Mix it well and cook for few minutes.
- Serve hot garnished with shredded coconut with rice.
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Corn On The Cob In Coconut Curry