Coconut Corn Curry and Spicy Green Chutney [Indian]

Wilde Oscar says: This is a fantastically simple recipe that has a good amount of flavour and is one of a very small number of indian dishes on here. Be warned though, there is no fixed recipe; this dish is about tasting and experimenting. If you like it spicier, add more chillies; if you like it more fragrant, add more lemon; if you don't plan on getting close to anyone tonight, add more garlic.


Ingredients
3 stalks of fresh corn
2 cans of coconut milk
0.5 tsp cumin
0.25 tsp tumeric
1 tsp minced garlic
1 tomato
2-3 green chillies
2-3 tsp squeezed lemon
2 tsp corriander/cilantro leaves
3 tsp green chutney (see below)
salt to taste

Remove the corn husks, and use a sharp knife to cut each ear into thirds. Place the 9 pieces in a pot of boiling water until completely cooked and softened. Remove, drain, and set aside.

Meanwhile, add the two cans of coconut milk to a saucepan and heat over medium heat. Add the cumin, tumeric, ground chillies, green chutney, and a generous bit of salt and allow the mix to come to a low simmer. Puree the tomato and add it in with the garlic, cilantro, and lemon. Add the cooked corn back in, and allow the curry to simmer for about 10 more minutes. Stir every now and again to keep the coconut milk from separating.

Serve with long grain basmati rice.

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Spicy Green Chutney


This green chutney is a nice little number that goes well with rice, samosas, or just about anything you want to spice up a little.

Ingredients

0.5 tomato
0.5 bunch cilantro
2-4 green chillies
1 tsp olive oil
2 tsp fresh squeezed lemon juice
salt to taste

Throw everything in a very small food processor until you get a wicked green chutney. Very simple. Also, you can vary the proportions of lemon and chili depending on your tastes.