INGREDIENTS
4 - fresh sweet corn cobs, each broken into 3
2 cups- water
1 tsp- salt
1/2 tsp- sugar
1/2 cup- coconut cream(thick coconut milk)
1 tbsp refined oil
4- green chillies
4- tbsp fresh coriander,chopped
1" pc- ginger
2 tsp - mustard seeds
8- curry leaves
2 tbsp- curd, whipped
1/2 cup- coriander,chopped, to garnish
METHOD
In a flat baking dish, put the corn and water. add 1 tsp of salt. microwave, covered, on high for 12 minutes. once cooked, don't throw away the water in which it was boiled. grind the green chillies, ginger and coriander. add coconut cream to this to make a paste. add this to the water from the corn. In a separate bowl, microwave the mustard seeds in 1 tbsp of oil for 30 seconds. mix this into the coconut gravy along with the curry leaves. stir well. add the corn. microwave, covered, on 600W or 4 minutes, stir in the curd. season to taste. microwave to heat for another 1 minute. garnish with chopped coriander. serve hot with plain steamed rice.
