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Indian · Side
Angrezi Bhutta Madras Curry Corn and Tomato
Fresh sweet corn simmered with browned red onion, tomato and a homemade English-style Madras curry powder until the kernels thicken their own light sauce. A nod to the Raj-era curry powder that carried Indian flavours abroad.
- YieldServes 6 as a side
- Hands-on20 min
- Total30 min
- Difficulty
Ingredients
- 2 tbspcanola oil
- 100 gred onion, 1 small, finely chopped
- 2 tspEnglish-style Madras curry powder (coriander, cumin, mustard seed, clove, fenugreek, black pepper, dried chile, turmeric)
- 1large tomato, cored and finely chopped
- 450 gfresh corn kernels, cut from 3 ears (about 3 cups); frozen as a second choice
- 1 tspcoarse kosher or sea salt
- 240 mlwater
- 2 tbspfresh cilantro leaves and tender stems, finely chopped
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