Corn in Coconut Curry, Makai Nariyal Curry
by Tarla Dalal
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Added to 7 cookbooks
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Corn in coconut curry is a luscious gravy that features coconut all through the preparation! It is made using a rich paste of fresh coconut spiced up with onion, coriander, ginger and such flavourful ingredients, along with soothing coconut milk and cooked corn.
A bouquet of fresh spices imparts a ravishing aroma and flavour to the whole preparation. Serve hot with Rotis or rice .
- Combine the sweet corn roundels, enough water and salt in a pressure cooker, mix well and pressure cook for 1 whistle. Allow the steam to escape, before opening the lid. Drain and keep aside.
- Combine the coconut milk, cornflour and 1 cup of water, mix well using a whisk. Keep aside.
- Heat the oil in a deep non-stick pan add the cinnamon, cloves, cardamom and sauté on a medium flame for 30 seconds.
- Add the prepared paste, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Add the boiled corn roundels, coconut milk-water mixture and little salt, mix well and cook on a medium flame for 8 minutes, while stirring occasionally.
- Serve hot.
Nutrient values (Abbrv) per serving
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