Corn curry

Being that I have a massive sweet tooth, I have a real fondness for corn. Sweet, crisp, and tasting of summer, it's one of my favourite vegetables. This recipe from India is traditionally made with corn cobs, but I usually use frozen kernel corn instead - it's a lot easier to find, and cheaper too!

Recipe

1 tsp oil
1 onion, thinly sliced or minced
1 tsp minced garlic
1 tsp minced ginger
1/2 tsp turmeric
1/2 tsp cumin (seeds or ground, as you prefer)
1/2 tsp five spice powder
pinch chilli powder
6-7 curry leaves, crushed
1/2 tsp sugar
1 cup frozen corn kernels
1/3 cup natural yogurt (full fat)

Heat the oil, and add the onion. Cook 3-4 minutes, stirring regularly, until translucent. Add the garlic and ginger, and cook 1-2 minutes more, than add all the spices and the sugar. Cook another couple of minutes, until fragrant.

Add the corn and cook a couple of minutes, until the corn is cooked and everything is bubbling.

Take off the heat and let cool for a couple of minutes, then fold in the yogurt (Do not skip this step, as the yogurt may split if you add it when the mixture is still bubbling. Use full-fat yogurt only - the low fat or fat-free versions are more likely to split).

If fresh corn is in season, you can also make this curry with whole corn cobs. In that case, strip off the husks and any silk, cut the cobs into 2-3 pieces each, and steam or boil each cob for a few minutes before you make the curry, until the corn is almost tender.

Serves: 2-3
Preparation and cooking time: 15-20 minutes