Lovely Indian Recipe – Spiced Indian Corn!
When I was a kid – and still now, to be honest – I used to be a bit of a scrump; laying my hands on a few sneaky plums from a stray branch, hanging over someone’s fence. A bit of rhubarb from some allotment I happened across, the cherry trees that lined the road opposite my grandparent’s cottage in Broughton Astley and, not to mention, those few ears of corn that would find their way into a carrier bag on the way past a farm. Ahh, those halcyon days spent stuffing ones face with contraband, feeling that in some way you have just gotten away with murder rather than just nicking a few apples from an orchard! That said I do get most of my produce legitimately these days. I still can’t resist, however… the odd snaffling from some overhanging tree. My Grandfather on my mother’s side always had something growing, and yes, he too was a victim of my scrumping. Often he would find me sat in the middle of his alpine strawberries, red-faced and with a severe tummy ache. He didn’t care though, he just let me carry on knowing it was a happy moment for me.
My Grampy was a great man. He could turn his hand to anything and, – being an engineer by trade – he could also…make anything. I remember one summers evening, he came home from work and presented me with some high-quality aluminum stunt pegs for my BMX bike that he had just whipped up on his lathe. It impressed me so much at the time that I thought he was some sort of superhero (and he was). He made me a fishing rod out of a tank aerial, and once managed to set fire to himself whilst trying to light a barbecue with an industrial blow torch and petrol! His whole arm was on fire as he just casually strolled towards the outside tap with no real sense of urgency as my Nanna is yelling ‘CYRIL!! CYRIL! YOU’RE ON FIRE YOU KNOW!?’ He was fine of course, and he knew it.
Anyway, back to the recipe…
I stumbled across one of David Lebovitz’s posts yesterday for a recipe called vaghareli makai or ‘spiced Indian corn’ which he adapted from a recipe book called near & far. I was trying to cross a road when I read it, and subsequently very nearly got turned in to pavement pizza in the process. You see…food does that to me sometimes. I get fixated on something so much that nothing else seems to matter, even if there is oncoming traffic interfering with my reading. Nevertheless, I’m safe and well, which made me all the more able to give this recipe a go.
I did make a couple of changes to David’s version, such as adding cashew nuts instead of peanuts, and also the addition of cumin seeds, which just gave it an extra layer of flavor that works well with the nuts. I would urge on the side of caution with the chili paste too. Mine was particularly hot thanks to some extra fiery chilies I bought. So when you add it, only add half first, taste the dish, then add more if you need to. You can use frozen corn with this too, although I’ve not tried that myself.
I would serve this as a side dish with smoked meats, roast lamb, chicken dishes, and robust grilled fish such as hake but, you can just demolish it on its own like I did.
If you make my Spiced Indian Corn Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
450g fresh sweetcorn kernels (about 3 large ears) Try out our Spiced Indian Corn Recipe and post your results below in the comments…
How do you make Spiced Indian Corn
2 red chilies
2 large garlic cloves
Thumb sized piece of fresh ginger
½ tsp turmeric
½ tsp salt
2 Tbsp clarified butter or ghee
1 tsp of white mustard seeds
½ tsp cumin seeds
50g roasted cashew nuts
Juice of half a lime
2 tbsp toasted sesame seeds ( you can buy pre-toasted or make yourself)
A good handful of freshly chopped coriander, (keep the stalks and finely chop)
Lime wedges to serve
450g fresh sweetcorn kernels (about 3 large ears)
Try out our Spiced Indian Corn Recipe and post your results below in the comments…