This dish transports me back to Mombasa, Kenya and is known as Makai Paka, which translates into Corn on the cob in a coconut gravy.
It is relatively simple to prepare you just need to allow cooking time of around two hours for all the flavours to intensify.
Trust me…it is so worth the wait!
What you need is:
- Corn on the cob cut into chunks as per below
- A tin of coconut milk
- Green chillies x 2 or more depending on how spicy you want it
- One lemon
- Half a teaspoon of turmeric
- A teaspoon of salt
- A teaspoon of dhana jeeru powder (Coriander and Cumin powder)
- 3 garlic cloves smashed up
- Ginger (approximately a teaspoon)
In a large pan boil some water (around 2/3 full) and add the chunks of corn on the cob to the pan.
Boil this for around 40 mins.
Meanwhile, in a blender mix the coconut milk, ginger, garlic, turmeric, salt, dhana jeeru, coriander and green chillies and a dash of lemon.
Once smooth, add a quarter cup of water and blitz again.
Add this mixture to your simmering pan with the corn on the cobs and lower the heat to medium and leave this to cook.
After an hour and a half or so add a little more lemon and seasoning. You will know when it is ready when the gravy has thickened slightly. Take off heat and enjoy!
This is best served with rice.