Trini Curry Corn Recipe

June 16, 2020

 

Yield: 4 to 6 Servings

 

INGREDIENTS

 

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

 

METHOD

 

  1. Heat medium sauce pot over high heat.

  2. Add oil.

  3. Once oil is hot; add whole geera, caripoulé leaves, onion and garlic.

  4. Reduce heat to medium and allow to cook until onion is translucent (about 3 to 5 minutes).

  5. Add curry powder.

  6. Mix until fully incorporated.

  7. Allow curry mixture to reduce to a thick dry paste.

  8. Add water and allow curry mixture to continue to cook until all the water has dissolved.

  9. Add corn and mix until all the fully coated with curry mixture.

  10. Add chadon beni, scallions, pimento pepper and thyme.

  11. Mix until fully incorporated, cover and allow to cook for 5 minutes.

  12. Add coconut milk and green seasoning.

  13. Cover and allow to cook for 10 to 15 minutes.

  14. Season to taste with salt and black pepper.

  15. Enjoy!

 

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