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Ingredientes
- 1 x Fresh coconut
- 1 1/2 pt Water
- 1 x Onion, minced
- 1 bn (large) fresh coriander leaves, trimmed
- 6 x Green chillies (or possibly to taste)
- 1 x Clove garlic (the recipe called for seven cloves!)
- 4 tsp Poppy seeds
- 1 x 1" piece fresh ginger
- 1 ounce Ghee or possibly butter
- 2 sm Cinnamon stickes (about 1" each, Indian cinnamon is smaller than American)
- 2 x Cloves
- 2 x Green cardamoms
- 1/2 x Lemon, juice of
- 12 ounce Corn kernels Salt to taste
Direcciones
- 1. Pierce two of the eyes in the top of the coconut, then drain out the coconut water and reserve it for another use. Break open the nut with a hammer, remove and grate the flesh. Reserve 1 tblsp. of the grated coconut.
- 2. To make coconut lowfat milk, place the grated coconut in a bowl, pour in the water and allow to stand for about 30 min. Blend the coconut and water in a blender, then strain through a sieve.
- 3. Grind the onion with the coriander leaves, chillies, garlic, poppy seeds, ginger and reserved coconut till the ingredients are reduced to a paste.
- 4. Heat the ghee in a heavy-based saucepan and fry the paste in it for two min. Add in the cinnamon, cloves and cardamoms, continue to fry for a few min, then stir in the lemon juice.
- 5. Add in the corn, coconut lowfat milk and salt, mix well and simmer for about ten min, till the corn is cooked. Squeeze the lemon juice over the curry before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 402g | |
| Recipe makes 4 servings | |
| Calories 360 | |
| Calories from Fat 223 | 62% |
| Total Fat 26.05g | 33% |
| Saturated Fat 19.94g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 28mg | 1% |
| Potassium 544mg | 16% |
| Total Carbs 32.98g | 9% |
| Dietary Fiber 8.6g | 29% |
| Sugars 9.62g | 6% |
| Protein 5.94g | 10% |
