This side dish, which I have called Curry Easy Corn,
was 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.
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