This
side dish, which I have called Curry
Easy Corn, was the second dish I have cooked from Madhur Jaffrey's book
Curry Easy.
I
followed her directions pretty closely (for a change) and was pleased with the
result. The corn was not too creamy and
had subtle spicy flavours that melded together well and had a pleasant
afterburn in your mouth that built up gradually.
I
used 3 sweetcorns on the cob, but you could use canned kernels or frozen ones
(Jaffrey says that if you use frozen you need to let them thaw and then drain
before cooking).
I
suggest you prepare all the spices/flavourings first because when it comes time
to cook it all happens very quickly.
From beginning to cook to the completed dish takes no more than 5
minutes – super.
So
in one little bowl put:
1
tsp mustard seeds (I used yellow ones)
4
cardamom pods (whole)
4
cloves
1
in stick of cinnamon
2
bay leaves.
And
in another little bowl put a teaspoon of freshly grated ginger and 1 or 2
teaspoons of finely chopped green chili (seeds left in).
You
heat up some oil in a frying pan (I used leftover duck fat but pretty much any
oil will work).
When
the oil is hot throw in the first bowl with the mustard seeds etc (when I say
throw in the bowl I meant throw the contents of the bowl in!). The mustard seeds will start popping almost
straight away. Just give it one stir and
then add the chilli and ginger. One more
stir and put your corn in.
I
pre-cooked the corn and then took it off the cob before hand.
A
quick stir for a minute and then add the naughtyish ingredient 150ml (5 fl oz)
of cream and 1 teaspoon of salt.
Lower
the heat and stir away until almost all the cream has been absorbed. This won't take long. Do keep stirring at this stage – you don't
want the cream to catch on the bottom.
Now
you are done – just fish out the cardamom pods, cloves, cinnamon and bay leaves
before serving.
I love sweet corn and I love spices so this sounds yum!
ReplyDeleteFun dish to make with all those popping mustard seeds! You really can't beat such a tasty dish in mere minutes. Thanks for sharing, Carole.
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