Warm corn, coconut and watercress

Warm corn, coconut and watercress

By
From
Indian Food Made Easy
Serves
3-4
Photographer
Vanessa Courtier

This is a warm dish that is almost a salad. The sweetness of the corn, texture of the coconut, warm spices and piquant watercress taste sensational. Watercress is more British than Indian, but we have our fair share of peppery leaves that we often add to our salads.

Ingredients

Quantity Ingredient
1 tablespoon butter
1 teaspoon vegetable oil
1 teaspoon mustard seeds
12 curry leaves
1 teaspoon chopped ginger
1-2 small dry red chillies, (optional)
350g frozen or canned sweetcorn, drained and washed
250ml milk
salt, to taste
2 tablespoons flaked coconut, or desiccated if you don't have flaked
handful watercress, washed
1 teaspoon lemon juice, or to taste

Method

  1. Heat the butter and oil in a small, non-stick saucepan and add the mustard seeds. Cook for a few seconds, covering the pan once they start to pop. Add the curry leaves, ginger and chillies and give the pan a good stir. Add the corn and milk; cook over a moderate heat for 12–15 minutes until there is little moisture left in the pan.
  2. To serve, season and stir in the coconut, watercress and lemon juice to taste.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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