Sweetcorn On The Cob Curry Food

CURRIED CORN WITH COD & PRAWNS

Curried corn with cod & prawns image

Enjoy spiced sweetcorn with cod fillets and king prawns in this superb summer dish. Serve with basmati rice and lime wedges for an easy family supper

Provided by Esther Clark

Categories Dinner

Time 55m

Number Of Ingredients 14

Ingredients

4 corn cobs
1 tbsp olive oil
1 onion, finely sliced
1 garlic clove, crushed
1 thumb-sized piece of ginger, peeled and finely grated
1 tsp ground cumin
1 tsp ground coriander
½ tsp chilli powder
2 tsp ground turmeric
400ml can coconut milk
400g can cherry tomatoes
4 cod loin fillets
150g raw king prawns
small handful of coriander, sliced red chillies, cooked basmati rice and lime wedges, to serve

Steps:

Heat the oven to 200C/180C fan/gas 6. Cook the corn cobs in a pan of lightly salted boiling water for 10 mins. Drain and leave to cool slightly. Stand the cobs upright on a board and slice the kernels off using a sharp knife in a downward motion along the length of the cob.
Heat the olive oil in a large frying pan over a medium heat and cook the onion with a pinch of salt for 10 mins until golden and caramelised. Add the garlic, ginger, cumin, ground coriander, chilli and turmeric, and cook for 2 mins more. Tip in the coconut milk and tomatoes, then bring to a simmer. Arrange the cod fillets in a large roasting tin or casserole, then pour the spiced coconut and tomato mixture around the fish. Add the corn and prawns, and bake for 18-20 mins. Scatter with with fresh coriander and chillies and serve with rice and lime wedges on the side for squeezing over.

Nutrition Facts : Calories 480 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 41 grams protein, Sodium 0.7 milligram of sodium

SWEETCORN ON THE COB CURRY

Sweetcorn on the Cob Curry image

Make and share this Sweetcorn on the Cob Curry recipe from Food.com.

Provided by BobbieD

Categories Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 24

Ingredients

4 sweet corn husks
2 medium onions
2 tablespoons garlic paste
2 tablespoons ginger paste
2 tablespoons chili paste
800 ml chopped tomatoes
4 tablespoons sesame seeds
200 g raw peanuts
100 g raw cashew nuts
100 g sweetcorn (mashed)
1 teaspoon salt
2 teaspoons turmeric
2 teaspoons sugar
1 teaspoon garam masala
4 teaspoons dhana jeera powder
1 teaspoon paprika
1 teaspoon tamarind paste
6 bay leaves
6 curry leaves
2 tablespoons vegetable oil
1/2 teaspoon cumin seed
1/2 teaspoon black mustard seeds
1 pinch asafoetida powder
3 teaspoons dried coriander leaves

Steps:

Heat vegetable oil in a big saucepan.
When hot add cumin seeds and black mustard seed and asafetida powder.
Add bay leaves curry leaves and finely chopped onions.
Stir fry until onions soften.
Add minced garlic, ginger, chilly.
Add tomatoes, finely ground nuts (sesame, peanut and cashewnut) along with the rest of the ingredients and cook for 10 minutes.
Finally add the sweetcorn cut into 1" rounds and simmer for another 30 minutes.
Use the corn to scoop up the rich sauce and bite the kernels off the cob.
Can be served with chappati or bread.
70 Minutes (20 minutes to prepare, 50 minutes to cook).

Nutrition Facts : Calories 426.8, Fat 32.2, SaturatedFat 4.7, Sodium 442.6, Carbohydrate 27.2, Fiber 6.8, Sugar 9, Protein 15.1

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