This recipe was kindly donated by Ravinder Bhogal, a seriously talented cook, and author of the outrageously pornographic (in the food sense, boys) Cook In Boots. It’s an awesome way of cooking corn on the cob, gently warming for this chillier weather and with plenty of juices for moppage. Serve with some warm naan bread.
Serves 4 as a light lunch or starter
4 corn on the cob
1.5 teaspoons mustard seeds
A handful of curry leaves
1/2 teaspoon of turmeric
A pinch of asafoetida
A red chilli, split down the middle
1/4 teaspoon of ground cloves
2 tablespoons tamarind paste
A tin of coconut milk
Sugar, salt, oil
Coriander and lime to serve
- In a large saucepan heat a little oil and add the mustard seeds. Once they start to pop add the curry leaves, turmeric, asafoetida, chilli, cloves and tamarind paste, and stir for about half a minute before adding the coconut milk and about half a pint of water. Season with a good pinch of sugar and salt, bring to a boil and simmer for a few minutes until slightly thickened.
- Add the corn, cover, and simmer over a low heat for 20-25 minutes. Warm some naan in the oven and serve the corn with a wedge of lime and some chopped coriander.