corn curry - makayee noo curry
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I love corn chowder. This Indian curry version sound fabulous with all the flavors! From a great little cookbook I found at the used bookstore, Indian Home Cooking by Suvir Saran and Stephanie Lyness.
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yield
4 serving(s)
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For corn curry - makayee noo curry
- GREEN PASTE
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1fresh hot green chile, stemmed and cut in half
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1/2 tspcumin seeds
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12-inch piece fresh ginger, peeled and cut into large chunks
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12fresh curry leaves (or 16 frozen), turn into pieces (optional)
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1/4 cfresh cilantro springs (with tender stems only)
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2 Tbspwater
- REST OF INGREDIENTS
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1 cmilk
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1 chalf-and-half
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3 Tbspcanola oil
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1 1/2 tspcumin seeds
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1 tspblack mustard seeds (optional)
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3whole dried red chiles
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1/4 tsptumeric
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6fresh (or 10 frozen curry leaves), torn into pieces (optional)
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1/8 tspasafetida (optional)
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1 Tbspall-purpose flour
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3/4 tspsalt, or to taste
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4 cfresh corn kernels (cut from about 6 ears) or frozen corn
How To Make corn curry - makayee noo curry
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1For the green paste, combine all of the ingredients in a small food processor and process to a paste. Set aside.
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2Combine the milk and half-and-half in a 2-cup measure or small bowl.
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3Combine the oil, cumin, and mustard seeds, if using, in a large saucepan over medium-high heat. Cover if using mustard seeds (they pop and splatter) and cook until the cumin turns golden brown or you hear the mustard seeds crackle, 1 to 2 minutes.
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4Add the chiles, tumeric, and curry leaves and asafetida, if using, and stir. (Stand back if using curry leaves; they spit when they hit the oil). Immediately add the green paste and turn the heat down to low. Then cook, stirring 1 minute.
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5Add the flour and cook, stirring, 1 more minute, scraping the bottom of the pan to keep the flour from sticking. Gradually add the milk mixture, about 1 tablespoon at a time at first, to make a smooth paste. Start to add the milk more quickly, adding the final cup all at once. Stir in the salt and the corn, and bring to a boil. Reduce the heat and simmer, uncovered, until the corn is tender, about 4 minutes. Taste for salt and serve hot.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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