Special Corn Curry Corn cooked in a coconut milk. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 07 Apr 2015 in Recipes Course New Update Main Ingredients Corn Cob, Scraped Coconut Cuisine Indian Course Main Course Vegetarian Prep Time 16-20 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Special Corn Curry 2 Corn Cob cut into 4 pieces 4 tablespoons Scraped Coconut 4 tablespo Fresh coriander leaves 3 Green chillies chopped 1 inch piece Ginger chopped 3 tablespoons Oil 1 teaspoon Mustard seeds 8 Curry leaves to taste Salt 1/2 cup Coconut milk Method Pressure cook the corncobs for ten to fifteen minutes. Drain and set aside to cool. Reserve the cooking liquor. Cut each cob into small pieces. Grind the four tablespoons coconut, coriander leaves, green chillies and ginger with sufficient water into a thick paste. Rub this paste on corncob pieces and set aside for half an hour. Heat oil in a non-stick pan. Add the mustard seeds and when the seeds splutter, add the corn and curry leaves. Mix well and cook for two minutes. Add the salt and cooking liquor. Stir to mix, cover and cook for ten minutes. Add the coconut milk and cook till it gets heated through. Serve hot garnished with coriander leaves. Nutrition Info Calories 1294 Carbohydrates 80.9 Protein 15.9 Fat 106.5 #Coconut milk #Curry leaves #Fresh coriander leaves #Ginger #Green chillies #Mustard seeds #Oil #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article