Impressed by a corn curry from Maharashtra, at this time’s recipe has the proper umami flavour: a bit of warmth from the chillies, some light sweetness from the sugar and many sourness from the lime juice, together with the creamy coconut milk and juicy corn. The sharpness of a recent, herby chutney with salty butter, in the meantime, makes the proper topping for barbecued corn on the cob. I typically cook dinner the corn straight on the hob, which is a bit tough, but it surely’s how we did it after I was rising up in India.Corn on the cob curry (pictured high)Prep 10 minCook 45 minServes 4-6For the curry4 corn cobs, lower in half widthways2-3 tbsp peanut oil, or sunflower oil1 tsp cumin seeds4 garlic cloves, peeled and finely chopped20 curry leaves400ml coconut milk1 tsp saltFor the curry paste40g recent coriander, leaves and stalks10g recent mint, leaves only6 garlic cloves, peeled2½cm piece recent ginger, peeled4 inexperienced chillies, stalks discarded, flesh roughly chopped (take away the pith and seeds when you favor much less warmth)1 medium-sized crimson onion, peeled and roughly chopped1 tsp cumin seeds1 tsp black pepper2 tsp gentle brown sugar½ tsp floor turmeric4 tbsp lime juicePut the corn items in a pan, cowl with water and produce to a boil. Prepare dinner for 10 minutes, then drain. In the meantime, put all curry paste components and two tablespoons of water in a blender and blitz easy.Warmth the oil in a pan and add the cumin. As soon as they begin to sizzle, add the chopped garlic and the curry leaves, and cook dinner for a minute. Stir within the curry paste and 100ml water, and cook dinner over a low warmth for 5 minutes.Tip within the coconut milk, then add the salt and all however one of many items of corn. Shave the kernels off the remaining piece of corn, then add these to the curry with 100ml extra water. Convey to a boil, then flip down the warmth, cowl and cook dinner for 10 minutes.Serve sizzling with a pile of fluffy rice.Coriander mint chutney butter cornChetna Makan’s coriander mint chutney butter corn. {Photograph}: Emma Guscott/The Guardian. Meals styling: El Kemp. Prop styling: Faye Wears. Meals styling assistant: Aine Fairly-McGrath.Use the leftover chutney as a dip or in sandwiches, or freeze it for one more day.Prep 5 minCook 30 minServes 44 tsp softened salted butter4 corn cobsFor the chutney20g recent coriander, leaves and stalks5g recent mint, leaves only2 tbsp lemon juice½ tsp salt½ tsp sugar2 inexperienced chilliesPut all of the components for the chutney in a blender and blitz easy.Put the butter in a bowl, add two tablespoons of the chutney and blend nicely to mix; save the remainder of the chutney for one more use.Prepare dinner the corn cobs on a sizzling barbecue or immediately over the flame of a gasoline hob till charred and tender. Whereas the corn is sizzling, unfold the chutney butter on high and serve directly.
Chetna Makan’s most up-to-date guide, Straightforward Indian Vegetarian: Scrumptious Recipes for Each Day, is revealed by Octopus at £26. To order a replica for £23.40, go to guardianbookshop.com
