Title: Coconut Corn Curry
Categories: Main dish, African, Vegetables
Yield: 4 Servings

4 c Corn kernels, fresh/frozen
3 tb Poppy seeds
1 ts Coriander seeds
1 ts Sesame seeds
1 tb Ginger, grated
2 Chili peppers
3/4 c Coconut, shredded
1/2 c Peanuts
3 tb Ghee
1 ts Salt
5 c Coconut milk

Cook the corn by boiling in a small amount of water until tender. Set
aside. Using a mortar & pestle, grind all the spices, the coconut & peanuts
into a smooth paste. In a large, heavy skillet, heat the ghee & fry the
paste for 4 to 5 minutes, stirring constantly. Add the corn, salt & coconut
milk & simmer until the sauce reduces by half & becomes thick, 15 minutes
or so. Serve over rice.