Recipe by eatrealfood
This is a mild Indian side-dish or snack that is bursting with flavor, although not as robust in spices as most Indian dishes are - making it perfect for the uninitiated.
Top Review by Becky #6
Tried this as a side dish with a spicy lamb curry the other evening and it was absolutely delicious. The only change I made was using mild chilli powder but this was only because I didn't have any dried chillies to hand. This dish will go with just about anything - I'll be having it with pork chops next time!
- 1 tablespoon butter
- 1 teaspoon brown mustard seeds
- 1 stalk curry leaf (10-12 leaves)
- 2 bay leaves
- 2 dried red chilies (may substitute green chillies)
- 1⁄2 teaspoon ginger, grated
- 1⁄2 teaspoon garlic, minced
- 12 ounces sweetcorn (drained and rinsed if canned and thawed if frozen)
- 1⁄4-1⁄2 cup milk
- 1 teaspoon lemon juice
- 2 tablespoons coconut, desiccated (unsweetened)
- 4 tablespoons cilantro, chopped
- salt, to taste
- sugar (optional)
Directions See How It's Made
- Heat butter, add mustard seeds, curry leaves, bay leaves, chillies, ginger and garlic and fry until the seeds begin to sputter.
- Add sweetcorn and salt (and sugar if using) and stir-fry for a couple of minutes on medium-low heat.
- Then add milk and bring to a boil; let simmer approximately 8-10 minutes or until there is no moisture left in the pan.
- Stir in the lemon juice, coconut and freshly chopped cilantro.
- Serve immediately.