Spiced Corn With Coconut

Name: Spiced Corn With Coconut
Ingredients: 1 tablespoon butter; 1 teaspoon brown mustard seeds; 1 stalk curry leaf (10-12 leaves); 2 bay leaves; 2 dried red chilies (may substitute green chillies); 12 teaspoon ginger, grated; 12 teaspoon garlic, minced; 12 ounces sweetcorn (drained and rinsed if canned and thawed if frozen); 14-12 cup milk; 1 teaspoon lemon juice; 2 tablespoons coconut, desiccated (unsweetened); 4 tablespoons cilantro, chopped; salt, to taste; sugar (optional)

14 ingredients

5 steps

Ingredients

1 tablespoon butter
1 teaspoon brown mustard seeds
1 stalk curry leaf (10-12 leaves)
2 bay leaves
2 dried red chilies (may substitute green chillies)
12 teaspoon ginger, grated
12 teaspoon garlic, minced
12 ounces sweetcorn (drained and rinsed if canned and thawed if frozen)
14-12 cup milk
1 teaspoon lemon juice
2 tablespoons coconut, desiccated (unsweetened)
4 tablespoons cilantro, chopped
salt, to taste
sugar (optional)

Directions

1

Heat butter, add mustard seeds, curry leaves, bay leaves, chillies, ginger and garlic and fry until the seeds begin to sputter.
2

Add sweetcorn and salt (and sugar if using) and stir-fry for a couple of minutes on medium-low heat.
3

Then add milk and bring to a boil; let simmer approximately 8-10 minutes or until there is no moisture left in the pan.
4

Stir in the lemon juice, coconut and freshly chopped cilantro.
5

Serve immediately.