Last week we mainly ate curry. There was a lamb shank madras curry that I will post about tomorrow, but there was also this sweetcorn and tomato curry.
The bi-colour sweetcorn in the three sisters garden has done OK – pollination could have been better. I am saving some of the seed as I haven’t grown sweetcorn from saved seed before.
The recipe is adapted from one by Anna Jones in the Guardian. I am intrigued by some of her recipes although I find her writing a little over-worthy and very much in the pseudo-inspirational genre that seems to be in vogue at the moment. I suspect her idea of seasonal produce and mine are radically different. That said I will be trying her Party Bao as it looks lovely, but will make it with potato, not sweet potato as we don’t grow them.
I used more nearly a whole tin of coconut milk (instead of a few tablespoons of coconut cream), added more tomatoes, but only one chilli (but I did add the seeds as well) and I cooked it for longer as my life is non-stop rushing about and dinner often has to be quite self-reliant and look after itself. I forgot the lemon juice, but I think it would benefit from the juice of a lemon as she suggests. I also wish I had boiled the eggs for a little longer. Serves four generous portions.
Sweetcorn and tomato curry: 4 eggs, olive oil, 2tsp cumin seeds, 1tbs black mustard seeds, 2 tsp of fennel seeds, 1 tsp turmeric, pinch of cinnamon, 1 chopped onion, 3 garlic cloves chopped, couple of inches of ginger grated, 1 sliced red chilli, 4 large or 6 smaller (homegrown!) corn on the cobs, nearly a tin of coconut milk, 6 tomatoes chopped, 2 lemons, coriander.
Bring a saucepan of water to boil, add eggs and cook for 6 minutes (less if you like your eggs a bit runny). Heat the oil in a large pan and add the cumin and mustard seeds, when they begin to pop add in the fennel seeds and onion. Cook gently until softened, then add the garlic ginger and chilli and cook for a little longer before adding in the turmeric, cinnamon, coconut milk and tomatoes. Cook until the tomatoes start to form a thick sauce. Add in the corn kernels and some water (how much depends on how loose you want it to be). Cook until the corn is done (or longer if you take the dogs for a walk!), squeeze in some lemon juice and serve with coriander and rice.
N.B. I wanted to make chapatis as well, but so much to do and so little time so we settled for rice.
N.B. You could easily omit the eggs and then it would be vegan and to be honest it would be just as lovely.