East African Coconut Corn Curry
Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.
4 cups fresh corn kernels
3 Tbsp. poppy seeds
1 tsp. cumin seeds
1 tsp. coriander seeds
1 tsp. sesame seeds
1 Tbsp.fresh ginger, grated
2 finger hot chile peppers, stemmed, seeded and chopped
3/4 cup shredded, unsweetened coconut
1/2 cup peanuts
3 Tbsp. butter or ghee
1 tsp. sea salt
5 cups coconut milk
Using a mortar and pestle or a coffee grinder, grind all of the spices, the coconut meat and the peanuts into a smooth paste.
In a large, heavy skillet or Dutch oven, heat the butter and fry the paste for four or five minutes, stirring constantly.
Add the corn, salt and coconut milk. Reduce the heat and simmer until the sauce becomes fairly thick, about 10-15 minutes. Stir occasionally to prevent it from sticking.
Serve with hot basmati rice. A fruit chutney makes a nice accompaniment.
Recipe from EthnicRecipe.com.