Corn On The Cob Curry Pack

This corn on the cob curry is messy to eat but utterly delicious! A recipe from Rafi’s first cookbook (1985), it's a fresh flavoured dish with Malay influences and lots of yoghurt.

Storage Information: Store in cool dark place. This pack has a minimum 3 months shelf life.

1. Chop 3 corn on the cob into 4 pieces each.
2. Place under the grill till golden brown, remove and keep aside.
3. Empty the pack into a pan with 200ml of water and simmer for 5 minutes.
4. Add 200ml of well-beaten yoghurt and stir continuously to prevent curdling.
5. Return the corn to the pan and simmer till tender.
6. Garnish with lime juice and coriander. Season and serve.

Ingredients

Onions (Onions, Sunflower Oil, Salt, Corn Starch), Curry Leaves, Garlic Flakes (E220, SULPHITES), Chinese 5 Spice, Chilli, Turmeric, Garam Masala, Ginger Powder.

Allergies

See allergens in BOLD

Contains: SULPHITES

May contain WHEAT, MUSTARD, PEANUTS, NUTS, SESAME SEEDS, SOYA, CELERY, MILK and other CEREALS containing GLUTEN.

Nutrition