Yield: 4 to 6 Servings
Vegetable Oil - 1/8 cup
Whole Geera/Cumin Seeds - 1/4 tsp
Caripulee Leaf - 3
Onion - 1/8 cup (finely chopped)
Garlic - 1/8 cup (finely chopped)
Indi Special Madras Curry Powder - 1 tbsp
Water - 1/2 cup
Whole Corn - 4 (3/4 inch slices)
Chadon Beni/Culantro - 1/8 cup (finely chopped)
Scallions - 1/8 cup (finely chopped)
Pimento Pepper - 1/8 cup (finely chopped)
Thyme - 1 sprig
Coconut Milk - 14 oz
Green Seasoning - 1/4 cup
Salt - to taste
Black Pepper - to taste
Heat medium sauce pot over high heat.
Once oil is hot; add whole geera, caripoulé leaves, onion and garlic.
Reduce heat to medium and allow to cook until onion is translucent (about 3 to 5 minutes).
Add curry powder.
Mix until fully incorporated.
Allow curry mixture to reduce to a thick dry paste.
Add water and allow curry mixture to continue to cook until all the water has dissolved.
Add corn and mix until all the fully coated with curry mixture.
Add chadon beni, scallions, pimento pepper and thyme.
Mix until fully incorporated, cover and allow to cook for 5 minutes.
Add coconut milk and green seasoning.
Cover and allow to cook for 10 to 15 minutes.
Season to taste with salt and black pepper.