sharing recipes from one generation to the next
India is one of my favourite travel destinations. The reasons why I love India would make a list as long as long as your arm, but the big picture is that when I’m immersed in India I feel a deep sense of connection with the goodness and warmth of humanity.
From the moment I stepped outside the modern air conditioned buildings of Delhi airport, I was entranced. India smelt different, it sounded different, it looked different. I felt an intense frisson of excitement.
I visited India three times in a short space of time helped by with small tour specialist who also happens to be a friend. She takes special interest tours to India and also makes trouble free safe independent travel arrangements with drivers, guides and unique accommodations, a soft approach I know, but it’s an economical and trouble free way to visit the sub continent. Her contacts open doors to experiences with people across all walks of Indian life, from Rajas to nomadic tribesman, you see the real India, the good, the bad and the ugly. It is not a sanitized view.
It’s impossible for me to think about India and not have my thoughts immediately turn to food. The cuisines of India are as diverse as the land itself. In the north the diet incorporates wheat and mutton, in the south coconut and seafood are common, while Gujarat in the west, Ghandi’s birthplace, is vegetarian and tea total.
I’ve never seen sweet corn in India, my travels have been in the cooler months, but it’s rich flavour marries well with spice and the sweetness is perfect with chilli.
This sweet corn curry is the first recipe in a series I’ll share this month. I am dedicating March to a late autumn produce driven curry feast of quickly prepared dishes. It will be a feast of flavours and posts.
Sweet Corn Curry
1 tablespoon ghee or vegetable oil
1 1/2 teaspoon nigella seeds
2 tablespoon fine julienne of root ginger
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup light coconut milk
1/2 cup water
1 teaspoon sea salt
generous grinding fresh black pepper
1 teaspoon crushed red chilli
kernels stripped from 5 cobs of corn
1/2 cup sliced spring onion greens
Melt the ghee in a heavy based pan, then add the nigella seeds and cook until they sizzle.
Add the ginger and swirl it into the ghee, then add the ground spices, coconut milk, chilli and water.
Stir well to combine, then add the corn kernels.
Bring the pan to the boil and simmer, uncovered for 10 minutes.
Add the sliced spring onion greens, then season to taste with sea salt and ground black pepper.
Transfer the corn in coconut gravy to a serving bowl.
Serves 4-6 with other dishes.