How to make it

  • Strip niblets from cobs
  • Cook the corn by boiling in a small amount of water until tender. Set aside.
  • Using a mortar & pestle, grind all the spices, the coconut & peanuts into a smooth paste. In a large, heavy skillet, heat the ghee & fry the paste for 4 to 5 minutes, stirring constantly. Add the corn, salt & coconut milk & simmer until the sauce reduces by half & becomes thick, 15 minutes or so. Serve over rice. Garnish with tofu

Reviews & Comments 2

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    " It was good "
    lazylizard ate it and said...
    Very good dish. was wodering if the 3 table spoons of poppy can be right but poppy goes well with coconut.
    I realize now that I didnt mash the spices enough
    but I'll definitely do it again.

    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    Oh my goodness. What a fantastic recipe. Love everything in it. Great post my friend. You have my 5 only because I can't give you a 10.
    Was this review helpful? Yes Flag

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