Sweetcorn On The Cob Curry Food

CURRIED CORN WITH COD & PRAWNS

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.

SWEETCORN ON THE COB CURRY

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).