Recipe Inspiration: Renuka’s Kenyan Corn on the Cob Curry

Our next recipe to inspire your Big Curry Night In is a very special Kenyan Corn on the Cob Curry.


Renuka was born in Mombasa, where corn can be found roasting on the side of any road; it's amazingly good hot off the barbeque with chilli powder, salt and lemon. I am sure that a family who migrated from India took this local ingredient, added a desi twist, and this deliciousness was born.


Preparation time: 20 mins

Cooking time: 30 mins

Serves: 4-6


Ingredients:

3 packs of fresh corn cobettes- cut each cobette into half inch-thick pieces (usually 3 per cobette depending on the size)

100g of sweetcorn kernels (frozen will work best)

2 Tbsp groundnut oil

100g unsalted peanuts 1 1/2 medium onion finely chopped 1x thumb piece size ginger- peeled and minced 1 green chillies minced or finely chopped (you can add more if you like it spicy!) 400g plain passata or blitzed plum/ chopped tomatoes 300ml water (add more if the curry is looking dry)


Spices: 1 Tsp cumin seeds

1 Tsp mustard seeds

2 Tsp cumin powder 2 Tsp coriander powder Half teaspoon garam masala

Half teaspoon turmeric

1 tsp brown sugar 1 Tsp salt or to taste

Equipment:

Nutri-bullet/ blender


Get cooking:

  1. Roast the peanuts in a pre-heated oven at 180c for 20 minutes. You can use this time to chop and mince onions, chillies and ginger. Remove from oven and cool. If the peanuts have skins, remove whilst they are still warm.

  2. Heat the oil in a large (non-stick if possible) saucepan on a medium heat. Once the oil is hot, add the cumin and mustard seeds. You may want to cover with a lid at this point. Once you hear the seeds popping, add your chopped onions and a pinch of salt to the pan. Fry the onions for around 5 minutes, until the oil starts separating away from the onions.

  3. Add the minced ginger and chillies. Cook for a further minute

  4. Add the cumin powder, coriander powder, garam masala and turmeric. Cook for another 2-3 minutes till aromatic

  5. Add the passata/ blitzed tomatoes, sugar and salt. Cook for another 5 mins to make sure the spices have mixed into the sauce.

  6. Add the corn pieces and corn kernels to the curry and mix well. Pour in the water, place the lid on the pan and let it cook for 15 minutes on low to medium flame.

  7. In the meantime, put the cooled peanuts into a nutri-bullet/ blender. Blend slowly so that the powder does not become too fine and can give a nice crunchy texture to the curry

  8. Add the peanut powder to the curry and stir. Turn down to a low heat and simmer for 5 mins.

  9. Garnish with coriander and enjoy with a naan or on its own!

Fancy giving this recipe a try? Make sure to tag us on Instagram: @bigcurrynightinuk #BigCurryNightIn

  • Facebook
  • Twitter
  • Instagram

Follow Us:

© The British Asian Trust 2019. All rights reserved. The British Asian Trust is a UK registered charity (1127366)​​