Ingredients:
1 tablespoon butter
1 teaspoon brown mustard seeds
1 stalk curry leaves ( 10-12 leaves)
2 bay leaves
2 dried red chilies ( may substitute green chillies)
1/2 teaspoon ginger, grated
1/2 teaspoon garlic, minced
12 ounces sweetcorn ( drained and rinsed if canned and thawed if frozen)
1/4-1/2 cup milk
1 teaspoon lemon juice
2 tablespoons coconut, desiccated ( unsweetened)
4 tablespoons cilantro, chopped
salt, to taste
sugar (optional)
Directions:
Heat butter, add mustard seeds, curry leaves, bay leaves, chillies, ginger and garlic and fry until the seeds begin to sputter.
Add sweetcorn and salt (and sugar if using) and stir-fry for a couple of minutes on medium-low heat.
Then add milk and bring to a boil; let simmer approximately 8-10 minutes or until there is no moisture left in the pan.
Stir in the lemon juice, coconut and freshly chopped cilantro.
Serve immediately.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.