Kasori Nu Shaak (Corn On The Cob Curry )
Serves 4
Ingredients
Method
3 tbsp. Vegetable Oil
1 Onion (Finely Chopped)
1½ tsp. Ginger, Garlic, Chilli Pulp
1 Tomatoes (Tinned, Chopped)
2 Peppers (Bell, Multi Coloured Chopped)
100 g. Mushrooms (Chestnut)
75 g. Peanuts (Raw)
¾ tsp. Cumin Powder (Ground)
¾ tsp. Coriander Powder (ground)
¼ tsp. Turmeric Powder
½ tsp. Chilli Powder
½ tsp. Salt to Taste
2 Corn on the Cob Cut into îeces of 3-4
15 g. Coriander (Fresh, Roughly Chopped)
Heat the oil in a large saucepan and brown the onions. Add the fresh garlic, ginger and chilli, fry for a further minute and add the peppers and mushrooms.
Fry for a further five minutes stirring all the time.
Then add the tinned tomatoes and your dry spices along with salt to taste.
Now add the ground peanuts, this should form a thick soup.
Place the corn on the cobs in this sauce, stir to cover with the sauce.
Place the lid on and allow to cook for about 20-30 minutes stirring occasionally.
Garnish with the coriander leaves and serve warm.