Title: Coconut Corn Curry
Categories: Entree Ethnic Vegetable
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		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.

"The Africa News Cookbook"

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