|Prep time||10 minutes|
|Cooking time||30 minutes|
This corn-on-the-cob curry doesn't use tomatoes, onions or cream, but cooked nuts mean it has a lovely deep flavour.
- 6 corn cobs
- 60g chickpea flour or gram flour
- 120g unsalted red-skin peanuts
- 75ml vegetable oil
- 300ml full-fat yoghurt
- 1 tsp salt
- 2 tsp ground turmeric
- 2 tsp kashmiri chilli powder
- 2 tsp sugar
- 2 tsp chilli flakes
- 1 lemon
- Bring a large pan of water to the boil. Remove any husk from the corn, then split the cobs in half lengthwise. Add the corn to the water and boil for about 8 minutes or until tender. Drain and set aside.
- Crush the peanuts to a fine powder in a food processor (or by hand, if you need to)
- Heat the oil into a large frying pan until medium hot, then add the flour. Stir vigorously to smooth out any lumps and prevent it from burning. After 3-4 minutes it will turn a reddish-brown; when this happens, turn the heat to a minimum and stir in the peanuts. Cook for 5 minutes, stirring frequently.
- Add the yoghurt, salt, turmeric, chilli powder, sugar, and juice of the lemon to the pan. Mix to a thick paste, then slowly start adding 600ml of water, stirring continuously to form a smooth sauce.
- Place the cooked corn in the pan, cover and leave to on a low heat for about 10 minutes. Transfer to individual bowls, and scatter with the chilli flakes and some extra lightly-crushed peanuts, if you like.