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Coconut Corn Curry

ethnic, main dish, vegetables

4 cup corn kernels, fresh/frozen
3 tablespoon poppy seeds
1 teaspoon coriander seeds
1 teaspoon sesame seeds
1 tablespoon ginger, grated
2 each chili peppers
3/4 cup coconut, shredded
1/2 cup peanuts
3 tablespoon ghee
1 teaspoon salt
5 cup coconut milk

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. "The Africa News Cookbook"

Yield: 4 servings

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