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spicy-corn recipe

Date:    Mon, 09 Aug 93 19:56:44 +0700
 From:    Malcolm (scomgm@thor.cf.ac.uk)
 Spicy Corn
 1 large chopped Onion,     2 medium Potatoes, cubed
 1/2 tsp Cumin seeds,   1/2tsp Mustard seeds,  1 tsp freshly crushed Garlic
 1 tsp freshly grated Ginger root ,  1 tsp Chilli powder, 1 tsp ground Coriander
 1 1/2 lb frozen Sweetcorn kernels, 1/2 tsp Turmeric
 15 oz can Tomatoes,  1 or 2 chopped green Chillies, 1 Tblsp Tomato puree
 2 sml to medium green peppers chopped into 1" pieces
 1 Tblsp thick Tamarind pulp (or 2 Tblsps of Lemon juice if you don't have it)
 Chopped Coriander (Cilantro) to garnish
 Steam the onion in a little water for 5 minutes. Add the Cumin and
 Mustard seeds and cook for a further 2 minutes.
 Add the ginger and Garlic and cook for another 2 minutes.
 Add the corn, Chilli powder, ground Coriander and turmeric and cook
 for a further 2 minutes.
 Add the Tomatoes, puree, chopped Chillies, green Peppers. Stir in the
 Tamarind pulp (or lemon juice). Mix well but add a little water if you
 think it's too dry.
 Cover and cook on a low heat for 13 to 15 minutes (until the potatoes
 are cooked). The consistency should be thick but moist.
 This is great hot OR cold.
 kwvegan vegan