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PrintCORN COB CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Cut each corn cob in half, with clean cuts and limit damage to the kernels.
- Heat the oil in a large frying pan and fry the corn pieces until golden brown on all sides. Remove the corncobs and set aside.
- Grind the onion, garlic and ginger to a paste using a pestle and mortar or food processor. Remove and mix in all the spices, curry leaves and sugar.
- Reheat the pan with 2 tablespoon of oil, gently fry the onion mixture until all the spices have blended well and the oil separates from the paste.
- Cool the mixture and gradually fold in the yogurt. Mix well until you have a smooth sauce.
- Add the corn to the mixture and mix well so all the pieces are evenly covered with the sauce. Gently reheat until the corn is tender, serve hot.
INGREDIENTS
- 4 whole corn cobs, fresh, canned or frozen
- Cooking oil, for frying
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 2 in piece fresh root ginger, crushed
- ½ teaspoon ground turmeric
- ½ teaspoon onion seeds
- ½ teaspoon cumin seeds
- ½ teaspoon five-spice powder
- Chili powder, to taste
- 6 curry leaves
- ½ teaspoon granulated sugar
- 220 ml natural (plain) yogurt
3 comments for “Corn Cob Curry”
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hi.. i love cooking. i have great passion to cook new recipes be it veg or nonveg. as i am a girl, i should firstly know the basic recipes like curries and dry sauted veggies.. i make awesome non-veg recipes.