Inspired by‌ a customary corn curry from ‍Maharashtra, this recipe delivers an exquisite umami experience. It balances the spiciness of green chillies with a hint of sweetness ⁢from sugar and a zesty kick from lime juice, all complemented by rich coconut milk and succulent corn. To elevate ⁤barbecued ‍corn on the cob, top it with a vibrant herby chutney mixed with creamy butter. I‍ frequently enough prepare⁣ the corn directly on the stovetop—a technique reminiscent of my childhood in India.

Delicious Corn Curry

Readiness Time: 10 minutes
Cooking Time: ‍ 45 minutes
serves: 4-6 peopel

Curry‌ Ingredients:
4 cobs of corn, halved
2-3 tablespoons peanut‌ or sunflower oil
1 teaspoon cumin seeds
4 cloves garlic, minced
20‌ curry‌ leaves
400ml coconut milk
1 teaspoon salt

Curry Paste Ingredients:
40g fresh⁢ coriander, both leaves and stems
10g fresh ​mint,leaves only
6 cloves garlic,

2½cm piece fresh ginger,

4 green chillies,

1 medium red onion,

1 teaspoon cumin seeds,

1 teaspoon black pepper,

2 teaspoons⁣ brown sugar,

½ teaspoon ground⁢ turmeric,

4 tablespoons lime juice.

The first step is to place the halved corn in a⁤ pot filled with water and bring it to a boil. cook ⁣for about 10 minutes before draining. In another bowl or blender, combine all ingredients for the ‌curry paste along with two tablespoons of ⁣water; ‌blend until smooth.

Add oil to a ⁤pan over medium heat and ⁣toss in‌ cumin seeds. Once⁤ they start popping, introduce ‌minced⁣ garlic and⁤ curry leaves; sauté for one minute.Next, stir in your prepared curry paste along with 100ml water; let it simmer on low heat for five minutes.

Add coconut milk into the mixture ⁢followed by salt and ‌all but one piece of‍ corn. Remove kernels from that last piece using a knife before adding‌ them along ‌with another 100ml water into ⁢your pot. Bring everything to boil than reduce heat—covering allows it to cook gently ⁢for an additional 10 minutes.

This delightful dish‍ is best served hot alongside‍ fluffy rice.

Chutney Butter Corn Delight

The leftover chutney⁣ can be used as an ⁤excellent dip‍ or ‌spread in ⁢sandwiches; alternatively freeze ‌it for future use!

total Preparation Time:< strong >5 min< / strong >< br > Total Cooking⁣ Time:< strong >30‌ min< / strong >< br > Serves:< strong >4 people< / strong >

• < p >< strong >Ingredients:< / strong >
  • < strong >4 teaspoons softened salted butter< / strong >
  • < strong >4 cobs of sweetcorn< / string >
  • For Chutney:
  • < string style ='font-weight:bold;'>20g fresh coriander leaves & stalks
  • < string style ='font-weight:bold;'>50g fresh mint leaves only⁤
  • < string style ='font-weight:bold;'>Two tbsp lemon juice
  • < string style ='font-weight:bold;'>½ tsp salt
  • < string style ='font-weight:bold;'>½ tsp sugar
  • ‘ Two green chillies ‘
    ‘‘

    ‘< p '> Combine all ingredients meant for chutney within your blender until you achieve smooth consistency.’​

    ‘< p '> In another bowl mix softened⁢ butter‌ together with two tablespoons worth⁤ of prepared chutney thoroughly while‍ reserving any extra sauce.’‌

    ‘< p '> Grill or charbroil each cob over high flames until they become tender yet slightly charred around edges! Instantly‌ after cooking slather some deliciously flavored buttery-chutneys onto hot cobs before serving!’

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    ‘ ‘< li>‘⁤
    ‘ ‘< p>Chetna Makan’s ‌latest cookbook titled Easy Indian Vegetarian features delightful ⁤recipes perfect every day dining experiences ‍published by Octopus priced at £26! Order now through“guardianbookshop.com”.‘
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