Description
Sweet corn kernels in a creamy coconut sauce, inspired by Tanzanian flavors. Serve with rice for a complete and satisfying meal.
Ingredients
Units
Scale
- 2 tsps rice flour
- 1" piece ginger
- 1 green chili
- 2 tbsps oil
- 0.5 tsps cumin seeds
- 1 med onion
- 0.25 tspn turmeric
- 0.5 tsp coriander powder
- Salt
- 2 large corn cobs
- 14 Oz (397 g) can coconut milk
- 1 cup (237 ml) water
- 0.5 lime juice
- Coriander leaves
Instructions
- Mix the rice flour with one tablespoon of water and set 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 one minute.
- Add the chopped onion and fry until translucent. Stir in the turmeric, coriander powder, and salt and fry for one more minute.
- Add the corn slices and mix well. Add water and the coriander milk and cook covered until the corn is tender.
- Garnish with lime juice and coriander leaves and serve hot with rice.
Notes
- For a richer flavor, toast the cumin seeds before adding them to the pan.
- If you don’t have rice flour, you can use cornstarch as a substitute.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: Tanzanian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10
- Sodium: 300
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 5
- Protein: 5