Coconut Corn Curry (East Africa)

Ingredients

• 4 cups fresh corn kernels
• 3 tablespoons poppy seeds
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon sesame seeds
• 1 tablespoon fresh ginger, grated
• 2 chile peppers or 1 teaspoon cayenne pepper
• 3/4 cup shredded, unsweetened coconut
• 1/2 cup peanuts
• 3 tablespoons butter or ghee
• 1 teaspoon sea salt
• 5 cups coconut milk

Instructions

1. Using a mortar and pestle or a coffee grinder, grind all of the spices, the coconut meat and the peanuts into a smooth paste.
2. In a large, heavy skillet or Dutch oven, heat the butter and fry the paste for four or five minutes, stirring constantly.
3. Add the corn, salt, and coconut milk; reduce heat; simmer until the sauce becomes fairly thick, about 10 to 15 minutes. Stir occasionally to prevent sticking.
4. Serve over rice.

Notes

Fruit chutney makes a nice accompaniment.