Corn On The Cob Curry
This semi tongue-twister, ridiculously messy dish is a HUUUUGGGGE favorite in my home. There is just something so comforting and satisfying about corn on the cob because it brings back so many wonderful childhood memories.
This recipe is in line with my recent theme of having messy eating recipes and this corn on the cob curry is one seriously chaotic recipe when you are eating it. My only advice is to not eat it when you are on your first date.
Getting the corn on the cob cooked right is the key. The best way to cook the corn on the cob is to pressure cook it because it is fast and easy. If you don’t have access to a pressure cooker, bring a medium pot of water to a boil. Add 2 tsp of salt to the water and cook the corn on the cob for about 4-6 minutes. If you are comfortable with oven roasting the corn, go for it. Keeping corn kernels soft is the key to this recipe.
I used fresh corn on the cob in this recipe, however, you can use the frozen one. After it is cooked, I cut them into pieces. The cob is never more then 4 rows tall because it is easier to eat it at that height.
Corn On The Cob Curry
*Please note that some of the ingredients mentioned below are linked to my amazon affiliate account. The ingredients are also easily found in your local Indian grocery store.
2) While the corn is cooking, make the other part of the curry. Finely chop 2 shallots
3) Take 3 plum tomatoes and puree them
4) Chop 3 cloves of garlic
5) Shred ginger until you have about 1 tsp
6) Chop 2 Thai chili. If you can stand the heat, use 3. If you can’t find Thai chili, use jalapeno instead. Use both to your taste
7) In a medium pan, add 2 Tbsp of vegetable oil. Set it to medium heat
8) Add 1/8 tsp of fenugreek seeds
9) Add 1 tsp of mustard seeds
10) After the mustard starts to “pop”, add 1 tsp of cumin seeds.
11) After 10 seconds, add the garlic, Thai chili and ginger
12) Add the chopped shallots and stir. Allow the shallots to brown
14) Add the pureed tomatoes, 1 Tbsp of tomato paste and 4 cups of water. Stir
15) Turn up the heat slightly and let it boil
17) Keep stirring the tomato and spice mixture. Taste it and make any adjustments you want. If you like it a little spicy, add more red chili powder. If you find that it is a little salty, that is fine because we still have to add cream
18) Also, the corn should be done now. Cut it in pieces where each piece has 4 rows and set aside
19) When about 3/4 of the water has evaporated from the tomato mixture, add 1/2 tsp of lemon juice.
20) Add the cooked corn on the cob and stir. Most of the tomato mixture will be picked up by the corn which is perfect
21) Add 2 cups of heavy cream (1 pint). For the vegan option, add 2 cups of coconut milk.
22) Add 1 cup of water and heat on high heat for 3 minutes. Remove from the heat and set aside.
Garnish with cilantro and crushed cardamom. Serve the corn on the cob curry with Naan or Basmati rice.