Description
A representation of the Tanzanian landscape, this dish, uses sweet corn that is enveloped in a coconut sauce. To complement the curry, serve with rice. The rice flour can be replaced with either corn starch or gram flour. This curry can be made with corn kernels instead of corn on cobs. But the cooking time will be reduced to just ten minutes.
Ingredients
Scale
- Rice flour- 2tsps
- Ginger- 1″piece
- Green chili- 1
- Oil- 2tbsps
- Cumin seeds- 1/2 tsps
- Onion- 1 med, chopped fine
- Turmeric- 1/4tspn
- Coriander powder- 1/2tsp
- Salt- to taste
- Corn cobs- 2 large, husk and silk removed and sliced into 1″ thick pieces
- Coconut milk- 1, 14 Oz can
- water- 1 cup
- Juice of 1/2 a lime
- Coriander leaves to garnish
Instructions
- Mix the rice flour with one table spoon of water and keep aside.
- Make a paste of the ginger and green chili and set aside.
- Heat oil in a pan and add the cumin seeds. Once they turn brown add the ginger green chili paste and fry for a min.
- Add the chopped onion and fry till they turn translucent. Stir in the turmeric, coriander powder and salt and fry for a minute more.
- Add the corn slices and mix well. Add water and the coriander milk and cook covered till the corn cobs are tender and cooked through.
- Garnish with lime juice and coriander leaves and serve hot with rice.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Side
- Cuisine: Tanzanian