Curried Corn
Curried corn is a dish that became popular in the past 10 years but it is still relatively unknown outside of Trinidad and Tobago. I remember making this in Jamaica for my husband's co-workers who were in awe that corn could be curried and that it was awesome. The sweetness of the corn is deliciously flavoured with coconut milk seasoned with herbs and hot pepper that reduces to create a luscious thick gravy. Clearly you can tell I love it lol . Its a new twist on a classic .
Ingredients:
5 corn cobs broken in half
1 can of coconut milk
2 cups of water
1 scotch bonnet pepper
2 cloves of garlic minced
2 leaves of culantro / cilantro
11/2 Tablespoons of curry powder
1 teaspoon of Geera (roasted cumin)
1 teaspoon of salt
1 teaspoon of black pepper
1 tablespoon of vegetable oil
Preparation:
Place the sauce pan on the stove top with the can of coconut milk, water , corn pieces and the scotch bonnet pepper on medium heat. (To make the corn a little spicy using the tip of the knife make one slice into the base of the pepper , this ensures flavour without the heat of the seeds ).
Place a small fry pan with the oil on low heat and add in the garlic and culantro for 3 minutes until the garlic is lightly brown and add the curry powder .
Sauté for two minutes and add in 1/4 cup of water to the curry mixture and allow the water to dry off . (The curry paste will look like there is an oily film on the surface. )
Take the curry mixture off the stove and empty into the pan with the corn and coconut milk and stir to incorporate .
Add in salt, black pepper and geera into the sauce pan and stir in.
Cover and lower heat and cook for approximately 30 minutes until the sauce is a thick gravy like consistency.