Description
Sweet corn kernels in a creamy coconut sauce, inspired by Tanzanian flavors. Serve with rice for a complete and satisfying meal.
Ingredients
Units
- 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 the water and coconut milk, then stir in the rice flour slurry to thicken the sauce. 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