Ingredients
Equipment
Method
- Remove the husks and silk from the corn, then cut each cob into rounds about ¾ inch thick. Place the corn rounds in a large bowl.
- Add the green seasoning and toss until the corn is evenly coated. Set aside while you prepare the curry base.
- Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for 2 to 3 minutes, until softened and fragrant.
- Stir in the curry powder and ground geera. Cook the curry in the oil for about 1 minute, stirring constantly, then add a splash of water and stir until a smooth curry paste forms.
- Add the seasoned corn to the pot and stir until every piece is coated in the curry mixture.
- Pour in the coconut milk and water, then bring to a boil. Add the chadon beni, scallions, pimento peppers, Scotch bonnet (if using), salt, and black pepper.
- Reduce the heat to low and simmer uncovered for about 40 minutes, stirring occasionally, until the corn is tender and most of the liquid has reduced into a thick curry coating.
- Remove the Scotch bonnet if left whole and serve warm.
Notes
Cut the corn into evenly sized rounds so it cooks evenly.
Cooking the curry in the oil before adding liquid develops a richer flavor.
Leave the Scotch bonnet whole for mild heat or chop it for a spicier dish.
If the liquid reduces before the corn is tender, add a splash of warm water and continue simmering.
Curry powders vary by brand, so your finished curry corn may be lighter or darker than mine.
Cooking the curry in the oil before adding liquid develops a richer flavor.
Leave the Scotch bonnet whole for mild heat or chop it for a spicier dish.
If the liquid reduces before the corn is tender, add a splash of warm water and continue simmering.
Curry powders vary by brand, so your finished curry corn may be lighter or darker than mine.
Recipe Printed From ThisBagoGirl.com
