Makai Ki Subji (Sweet Corn Curry with Coconut Milk)

I have to go back to my Indo-African foodie roots because the fusion of flavors between these two countries is absolutely amazing. SO MANY delicious dishes have come out of this fusion because not only are there so many different Indian spices and herbs in the dishes, but there are fresh vegetables, coconut milk, shredded coconut, ginger, green chili, peanuts and lemon – all of which are very common in many types of African cuisine.

Sweet Corn Curry is one of those dishes that is best when eaten in a big bowl, family style. In my opinion, this corn dish is super addictive because not only do you get that “corn on the cob” experience, but all that delicious corn is soaking in the most creamy curry sauce made with coconut milk and a seasoned paste made out of fresh corn kernals. It is sweet, spicy, crunchy, salty and just soo good! This dish is great to make year round, but so fun to make for a summer meal when corn is a little extra sweet, extra yellow and in more supply.

I love sharing my traditional Indian recipes with you all, but I absolutely love when I get the opportunity to share dishes that are part of my upbringing as an Indian girl born in East Africa. Dishes like these give me a chance to showcase the amazing fusion and flavors that result from two totally different cultures and regions of the world that have come together in harmony to create 1 incredibly fantastic meal!

SWEET CORN CURRY

Servings: 6

Ingredients:

• 5 or 6 ears of corn (husk removed, cleaned, and cut into quarters – you will have 20-24 pieces total)
• ½ cup of sweet corn kernels (blended into a paste with 2-3 Tbsp. water)
• 1 medium onion (finely diced)
• 1 Tbsp. ginger paste (OR 1 2-inch piece of ginger, peeled and grated)
• 2 tsp. grated chilis (any preferred for heat)
• 2 medium tomatoes (finely diced)
• 2 tsp. sugar
• 1.5 tsp. salt (add more for taste)
• 2 tsp. turmeric powder
• 1.5 tsp. garam masala powder
• 2 Tbsp. lemon juice
• 1 cup water
• 1 cup of coconut milk OR heavy cream
• ¼ cup of roughly ground peanuts (*optional)
• ¼ cup of oil
• Ground Roasted Spices
  • 2.5 tsp. cumin seeds
  • 1 Tbsp. coriander seeds
  • 2.5 tsp. fennel seeds
  • 1 black cardamom (*optional)
  • 5 cloves
  • 1 1-inch piece of cinnamon
• Optional Garnishes:
  • ¼ cup of roughly chopped fresh cilantro
  • Thinly sliced green chilis
  • 1 or 2 Tbsp. of grated coconut (unsweetened)
  • 1 or 2 Tbsp. of fried cilantro

Instructions:

1. In a large pot of boiling water, cook corn quarters till tender and fully cooked. About 15-20 minutes on medium heat. Drain water and set aside.
2. Take the ½ cup of sweet corn kernels and blend till smooth paste consistency. (If needed, add 1-2 Tbsp. of water to help with blending.) Set aside.
3. In a small skillet, add in the ground spices and allow to roast on stove for about 5-7 minutes on medium-low heat. Toss around to avoid any burning. The spices will become a slight brownish color and have a strong smell release from their oils.
4. After roasted, remove from heat, and use a coffee or spice grinder to ground up spices into a powder. Set aside.
5. In a large pot or deep pan, heat oil on medium. When hot, add in ground spices and allow to sizzle for 1-2 minutes to season the oil.
6. Add in onions, ginger, chilis, tomatoes, sugar, salt, turmeric powder, garam masala, and lemon juice. Cook on medium to medium-low heat for about 5-7 minutes to let veggies break down and a thick sauce begin to form.
7. Add in the sweet corn paste and *peanuts. Mix well with the thick sauce. (Sauce will look thicker and chunkier in texture.) Cook for another 5 minutes.
8. Once sauce looks a darker red color, add in corn quarters and 1 cup water. Let cook for 10-15 minutes, or until you begin to see a tomato-based curry sauce form.
9. Add in coconut milk or heavy cream. Mix into the corn curry completely and allow to cook for another 7-10 minutes or till sauce looks a bit thick and creamy.
10. Remove from heat and transfer to serving dish.
11. Garnish with chopped cilantro and/or other desired garnishes.
12. Serve hot with rice and/or Indian breads.

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Let me know your thoughts on this fusion recipe. Have you had this before? OR something similar? Comment below or tag me on IG @cmspiceculture with your pics from this recipe.

Enjoy!