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  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.

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