Corn on the cob in curry leaf coconut broth
If you haven't been able to get away, Ravinder Bhogal's Keralan-inspired coconut and corn broth will transport you somewhere far-flung.
- Serves4
- CourseMain meal
- Prepare10 mins
- Cook35 mins
- Total time45 mins
Ingredients
- 1 tbsp coconut oil
- 1 tsp black mustard seeds
- Pinch of asafoetida (optional)
- 12 fresh curry leaves
- ¼ tsp ground cloves
- 1 star anise
- ½ tsp ground turmeric
- 1 red chilli, split down the middle
- 20g ginger, sliced into fine sticks
- 2 tbsp tamarind paste
- 1 tbsp soft light brown sugar
- 400ml can coconut milk
- 4 sweetcorn on the cob, each cut into 4 rounds
- ¼ x 25g pack coriander, leaves picked and finely chopped
- 1 lime, juice
- Steamed basmatic rice, to serve
Method
In a large saucepan, heat the oil over a medium-high heat. Once it is very hot, add the mustard seeds. As soon as they start to pop, add the asafoetida (if using) and curry leaves. Let it all crackle briefly, then add the cloves, star anise and turmeric; fry briefly, then add the chilli and ginger.
Cook until the ginger has softened, then add the tamarind paste and sugar; stir for 2 minutes, then stir in the coconut milk and about 200ml water. Season with salt, bring to the boil and simmer for a few minutes until slightly thickened.
Add the corn on the cob, cover and simmer over a low heat for 20 minutes or until the corn is tender. Carefully fish out and discard the star anise. Scatter with coriander and add the lime juice, then serve with freshly steamed basmati rice.
Cook’s tip
Leftover coriander? Finely chop and whisk into a dressing with olive oil, chopped chilli and a little lime juice. Use to dress noodle salads, griddled halloumi or roasted white fish.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,278kJ/ 545kcals |
|---|---|
Fat | 27g |
Saturated Fat | 23g |
Carbohydrates | 63g |
Sugars | 11g |
Fibre | 7.2g |
Protein | 8.9g |
Salt | 1g |