corn curry - makayee noo curry

Name: Corn Curry - Makayee Noo Curry
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: Indian
Ingredients: ## GREEN PASTE; 1 - fresh hot green chile, stemmed and cut in half; 1/2 teaspoon(s) cumin seeds; 1 - 2-inch piece fresh ginger, peeled and cut into large chunks; 12 - fresh curry leaves (or 16 frozen), turn into pieces (optional); 1/4 cup(s) fresh cilantro springs (with tender stems only); 2 tablespoon(s) water; ## REST OF INGREDIENTS; 1 cup(s) milk; 1 cup(s) half-and-half; 3 tablespoon(s) canola oil; 1 1/2 teaspoon(s) cumin seeds; 1 teaspoon(s) black mustard seeds (optional); 3 - whole dried red chiles; 1/4 teaspoon(s) tumeric; 6 - fresh (or 10 frozen curry leaves), torn into pieces (optional); 1/8 teaspoon(s) asafetida (optional); 1 tablespoon(s) all-purpose flour; 3/4 teaspoon(s) salt, or to taste; 4 cup(s) fresh corn kernels (cut from about 6 ears) or frozen corn

3 Pinches

Stacy Goodall

Updated on Aug 6, 2017

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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prep time 15 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

GREEN PASTE
1 - fresh hot green chile, stemmed and cut in half
1/2 teaspoon cumin seeds
1 - 2-inch piece fresh ginger, peeled and cut into large chunks
12 - fresh curry leaves (or 16 frozen), turn into pieces (optional)
1/4 cup fresh cilantro springs (with tender stems only)
2 tablespoons water
REST OF INGREDIENTS
1 cup milk
1 cup half-and-half
3 tablespoons canola oil
1 1/2 teaspoons cumin seeds
1 teaspoon black mustard seeds (optional)
3 - whole dried red chiles
1/4 teaspoon tumeric
6 - fresh (or 10 frozen curry leaves), torn into pieces (optional)
1/8 teaspoon asafetida (optional)
1 tablespoon all-purpose flour
3/4 teaspoon salt, or to taste
4 cups fresh corn kernels (cut from about 6 ears) or frozen corn

How To Make corn curry - makayee noo curry

Step 1

For the green paste, combine all of the ingredients in a small food processor and process to a paste. Set aside.

Step 2

Combine the milk and half-and-half in a 2-cup measure or small bowl.
Step 3

Combine 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.
Step 4

Add 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.
Step 5

Add 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.
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