Coconut corn curry
Instructions:
1 tablespoon fresh ginger, grated, 1 teaspoon coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon sea salt, 1 teaspoon sesame seeds, 1/2 cup peanuts, 2 chile peppers or 1 teaspoon cayenne pepper, 3 tablespoons butter or ghee, 3 tablespoons poppy seeds, 3/4 cup shredded, unsweetened coconut, 4 cups fresh corn kernels, 5 cups coconut milk.
Using a mortar and pestle or a coffee grinder, grind all of the spices, the coconut meat, and the peanuts into a smooth paste.In a large, heavy skillet or Dutch oven, heat the butter and fry the paste for four or five minutes, stirring constantly.Add the corn, salt, and coconut milk; reduce heat; simmer until the sauce becomes fairly thick, about 10 to 15 minutes. Stir occasionally to prevent sticking. Enjoy Coconut corn curry!
Using a mortar and pestle or a coffee grinder, grind all of the spices, the coconut meat, and the peanuts into a smooth paste.In a large, heavy skillet or Dutch oven, heat the butter and fry the paste for four or five minutes, stirring constantly.Add the corn, salt, and coconut milk; reduce heat; simmer until the sauce becomes fairly thick, about 10 to 15 minutes. Stir occasionally to prevent sticking. Enjoy Coconut corn curry!