Sweetcorn Cob Curry

This is a fun Curry! Yes, you read right, a Curry that is actually fun to eat! You ask how? I say because it involves you getting your hands dirty!

The first time I saw this was on TV. Anjum Anand had made this but a it was a very quick version, I tried it and thought, something wasn’t right. So I decided to make it from scratch.
Her version involves whizzing up a paste of Tomatoes, Onion, Ginger and Garlic, I’m sure she put Chillies in and some other things too, I can’t remember, it was a long time ago!

In this fast paced world, not everyone has time to stand in front of a stove and wait half an hour or more to make sure Dinner is ready. I understand, I’ve had those days too. You can lose your patience quiet quick, specially if you’ve had a long day and the last thing you want to do is cook what might feel as forever. The thought of getting a takeaway or making something that is instant is rather tempting but it’s just not the same as building up flavours as you go along. Sure you have to wait, but at the end of it all you know you’ve survived to tell the tale.

I normally pick up a pack of frozen Corn Cobs from the Supermarket the ones that state they’re ‘sweet’ and pop it into the freezer so whenever I want to make this Curry. It’s there.

What really makes this dish is the Sauce, if you’ve got an okay tasting Sauce then the Curry will also taste…okay. It requires a little patience but it’ll be worth it!

The What:

  • 3 Frozen Corn Cobs
  • 1/4 Cup Frozen Sweetcorn
  • 1+1/2 Tbsp Oil
  • 1/2 Tsp Mustard Seeds
  • 1/2 Tsp Cumin Seeds
  • 1/4 Tsp Asafetida
  • 1 Medium Sized Onion Chopped
  • 1 Tsp Green Chilli Paste
  • 1 Tsp Garlic Paste (I normally add 1/2 Tsp more as I love Garlic)
  • 1 Tsp Ginger Paste
  • 2 Fresh Tomatoes finely Chopped OR around 1/2 Cup Tinned Tomatoes
  • Salt add to taste
  • 1/4 Tsp Red Chilli Powder
  • 2 Tsp Coriander and Cumin Powder
  • Pinch of Sugar (optional)
  • 1/4 Tsp Turmeric
  • Sweetcorn Water
  • 1/4 Cup canned Coconut Milk (optional)

The How:

  • In a Pressure Cooker add the Corn Cobs with enough water 2-3 Cups (roughly)
  • Medium to High flame, wait for 2-3 Whistles and turn the flame off.
  • You don’t have to but it’d be best to wait for 15-30 Minutes and then open the Pressure cooker carefully making sure all the pressure is out.
  • Transfer the Corn Cobs into a plate carefully as they’d be piping hot. Also reserve the Water as you’ll need it later on to thin the Sauce.
  • Try and cut the Corn Cobs into 2-3 Pieces each.
  • In a pan add in the Oil.
  • Once the Oil is hot add in the Mustard Seeds, let them dance around.
  • Then add in the Cumin Seeds and Asafetida.
  • Now add in the Chopped Onions.
  • Cook the Onions on Low-Medium flame until they’re soft and translucent.
  • Now go ahead and add in the Green Chilli, Garlic and Ginger Paste.
  • Give everything a good mix and cook until there’s no strong harsh smells.
  • It’s now time to add in the Tomatoes whether you’ve opted to use Fresh or Canned.
  • Stir and add in the Dry Spices.
  • Give everything a good mix and let everything cook until you see Oil separating and bubbling up to the surface, this should take 5 minutes or so.if you’re using Fresh Tomatoes be sure to mush them.
  • Now add in the Corn Cobs and the Sweetcorn and give everything a good mix.
  • Cover and cook for a further 5-10 minutes. Stir in between.
  • This is the time to add in the Water. Add accordingly as per your liking. How much or how little Sauce you’d like.
  • Cover and cook for a further 5-15 Minutes.
  • Don’t forget to stir in between this time and taste it too because if you’d like to add anything this would be the right time to do so.
  • Turn off the gas and add in the Coconut Milk if you’re using, give everything a mix. Cover and let it sit for 5 minutes.

It’s ready to Eat, Share and Enjoy.

1 thought on “Sweetcorn Cob Curry”

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