Summary

Ingredients

• 4 ears corn
• 1 onion (s)
• 2 cloves garlic
• 3 tablespoon ghee, or clarified butter
• 1 teaspoon curry
• 1 tablespoon turmeric
• 400 ml coconut milk
• 1 bay leaf
• salt and pepper
• 1 tablespoon coriander, chopped
• Coriander green

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Instructions

1. Wash the corn on the cob, pat dry and cut across into thick slices. Peel the onion and garlic and cut into fine cubes.
2. Melt the ghee in a large pan. Fry the onion, garlic and corn in it for a few minutes. Dust with curry and turmeric and fry briefly. Pour in the coconut milk and bring to the boil. Add the bay leaf and cover the curry simmer over low heat for 15 to 20 minutes, stirring occasionally.
3. Season the corn curry with salt and pepper and stir in the coriander. Arrange the curry in bowls and serve sprinkled with coriander leaves as desired.
4. Basmati rice goes well with it.