South Indian Corn Curry

Part of this New Years Eve dinner menu and one of my favourite dishes. The recipe originally came from my mum and is really simple to make.


Feeds 4 (with some leftovers)


2 tbsp vegetable oil

2 tsp mustard seeds

2 tsp cumin seeds

1 tsp turmeric

15 curry leaves

4 slices chopped jalepeno chillies from jar

2 tsp vinegar from jalepeno jar

4 tomatoes, cut into halves.

2 tins coconut milk

6 cobs of corn, cut in halves (fresh or frozen)


1 Boil corn cobs until just tender. Drain and leave to one side.

2 Heat oil in large pan and add mustard seeds and cumin seeds.

3 When they are starting to sizzle add turmeric, curry leaves and chillies. Then add tomatoes, cut side down, and leave to soften (about 7 mins)

4 Add coconut milk and vinegar, and add salt to taste.

5 Add corn cobs to the gravy and leave to simmer for about 20 minutes.

Serve with chapatis, pita bread or basmati rice.

This can be made the day before needed and just heated up before serving.