Sweetcorn in a Spicy Peanut Sauce
1 tsp sunflower oil or other flavourless oil
1 tsp cumin seed
1 large onion
1 tsp grated fresh ginger root
1 green chilli
4 fresh tomatoes, or 4 tbsp chopped canned tomatoes
1/4 tsp salt
1 tsp mild chilli powder
2 tsp dhana jheera
1/2 tsp garam masala
pinch of turmeric powder
350g (12oz) frozen, canned or fresh baby sweetcorn
3 tbsp (50g, 2oz) unsweetened peanut butter, preferably crunchy
1 tsp lemon juice
a few chopped coriander (cilantro) leaves
a few diagonal slices of red chilli
Chop the onion. Deseed and chop the green chilli. Chop the tomatoes
finely. Measure out all the spices.
Heat the oil, then add the cumin seeds and stir. Add the onion and
saute until golden.
Add the ginger, green chilli, chopped tomatoes, salt, chilli powder,
dhana jheera, garam masala and turmeric. Cook, stirring, for 2-3
Add the sweetcorn, 6 tbsp water and the peanut butter. Simmer,
covered, stirring occasionally, for 15 minutes if using frozen
unthawed sweetcorn and 10 minutes if using frozen thawed or canned.
Add lemon juice to taste, mix well and serve.
Kate L Pugh
(adapted from a recipe by Kumud Shah)