Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Coconut corn curry   Yield: 4 Servings   4 c Corn kernels fresh/frozen      3 tb Poppy seeds 1 ts Coriander seeds      1 ts Sesame seeds 1 tb Ginger grated      2 ea Chili peppers 3/4 c Coconut shredded      1/2 c Peanuts 3 tb Ghee      1 ts Salt 5 c Coconut milk  Cook the corn by boiling in a small amount of water until tender. Set aside. Using a mortar & pestle grind all the spices the coconut & peanuts into a smooth paste. In a large heavy skillet heat the ghee & fry the paste for 4 to 5 minutes stirring constantly. Add the corn salt & coconut milk & simmer until the sauce reduces by half & becomes thick 15 minutes or so. Serve over rice.