Thursday, December 13, 2012,1:12 AM
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PrintCORN WITH COCONUT
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the butter in a non-stick saucepan. Gently fry the mustard seeds, curry leaves, chillies and ginger for about half a minute or until the seeds splutters.
- Add the sweetcorn and a little salt and stir for about 1-2 minutes.
- Then stir in the milk, bring to the boil and simmer for about 8-10 minutes or until there is no moisture left in the pan.
- Stir in the lemon juice and desiccated coconut, and serve hot.
INGREDIENTS
- 300 grams canned sweetcorn, drained and rinsed
- 250 ml milk
- 2 teaspoon unsalted butter
- 1 teaspoon brown mustard seeds
- 2 tablespoon desiccated coconut
- 1-2 small whole dry red chillies
- 1 teaspoon fresh ginger, chopped
- Few fresh curry leaves
- A pinch of salt
- Lemon juice, to taste
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