This dish starts with frying corn kernels coated in cornflour and rice flour until golden and crispy. The curry base is made by saut ing onions, cumin seeds, and ginger-garlic paste, followed by adding tomato puree and spices like turmeric, red chili powder, and garam masala. Cream or coconut milk is added for a smooth, rich texture, enhancing the flavor of the curry. Once the sauce is ready, the crispy corn is folded in gently to maintain its crunch. Garnished with fresh coriander, this unique curry pairs wonderfully with rice or flatbreads. Crispy Corn Curry is a delightful mix of textures and flavors.
Ingredients
For Crispy Corn:
- 2 cups sweet corn kernels (fresh or frozen)
- 3-4 tbsp cornflour
- 2-3 tbsp rice flour (for extra crispiness)
- Salt to taste
- Oil for frying
For Curry:
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 large onion, finely chopped
- 1 tbsp ginger-garlic paste
- 2 tomatoes, pureed
- 1 green chili, finely chopped (optional)
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 cup cream or coconut milk (for a creamy texture)
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
Step 1: Prepare and Fry the Corn
- Rinse and pat dry the sweet corn kernels.
- In a mixing bowl, coat the corn with cornflour, rice flour, and a pinch of salt. Toss well to ensure each kernel is well-coated.
- Heat oil in a deep pan. Once hot, fry the corn in batches until they turn golden and crispy. Place on a paper towel to remove excess oil.
Step 2: Prepare the Curry Base
- In a separate pan, heat 2 tablespoons of oil over medium heat. Add cumin seeds and let them splutter.
- Add the chopped onion and saut until golden brown.
- Add the ginger-garlic paste and cook until the raw smell disappears.
Step 3: Add Tomatoes and Spices
- Pour in the pureed tomatoes and cook until the oil starts separating from the mixture.
- Add turmeric powder, red chili powder, coriander powder, and salt. Cook for a few more minutes, stirring continuously.
Step 4: Make the Curry Creamy
- Lower the heat and add cream or coconut milk to the pan, stirring until well combined. Allow the curry to simmer for 5-6 minutes to let the flavors meld.
- Sprinkle garam masala over the curry and adjust salt as needed.
Step 5: Add the Crispy Corn and Garnish
- Add the crispy fried corn kernels to the curry base. Gently mix to coat the corn with the curry sauce without making them soggy.
- Garnish with freshly chopped coriander leaves.
Step 6: Serve Serve the Crispy Corn Curry hot with rice, naan, or roti. Enjoy the contrast between the crunchy corn and the creamy, flavorful curry.
This Crispy Corn Curry combines textures and flavors beautifully, making it a delicious and unique addition to any meal.