Royal corn curry

Name: Royal corn curry
Yield: Serves 4
Cuisine: India
Ingredients: 60 ml/4 tbsp sunflower oil or light olive oil; 5 ml/1 tsp coriander seeds; 60 ml/4 tbsp green cardamom pods, bruised; 15 ml/1 tbsp desiccated (dry unsweetened shredded) coconut; 15 ml/1 tbsp white poppy seeds; 115 g/4 oz tomatoes, skinned and chopped; 1 large onion, finely chopped; 10 ml/2 tsp ginger purée; bread and/or Saffron-scented Pilau Rice, to serve; 2.5 ml/½ tsp garam masala; 450 g/1 lb/2½ cups frozen corn, thawed and drained, or canned corn, drained and rinsed; 2 fresh green chillies, finely chopped (deseeded if preferred); 2.5 ml/½ tsp ground turmeric; 5 ml/1 tsp salt, or to taste; 225 ml/8 fl oz/scant 1 cup full-fat (whole) milk

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Corn is extremely popular in northern India, where the cornfields of Punjab make a wonderful sight as the crops sway in the breeze. In India, fresh corn kernels would be used for this dish, Shahi Bhutta, but frozen or canned kernels save time and work equally well when the fresh cobs are not in season.

Ingredients

15 ml/1 tbsp white poppy seeds
15 ml/1

Asia
India
Main course
Vegetarian

Method

Grind the poppy seeds, desiccated coconut and coriander seeds in a coffee grinder until fine, then set aside.
Heat the oil in a large pan over a low heat and fry the cardamom pods gently for 25-30 seconds, until they puff up, then increase the heat to medium and add the onion, ginger and chillies.