If you haven't been able to get away, Ravinder Bhogal's Keralan-inspired coconut and corn broth will transport you somewhere far-flung.
- CourseMain meal
- Prepare10 mins
- Cook35 mins
- Total time45 mins
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.
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.