A serious favourite of ours, this whole 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.
Cooking Instructions: Corn On The Cob Curry Pack Instructions
Suggested Ingredients: Corn on the cob
Serves: 4 – 6 as a side
Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.
This is a childhood favourite, Mum used to make it for us and serve it at the start of a meal. It's a very messy dish to eat which only adds to my enjoyment of it. With a rich yoghurt base and chinese five spice, we used to dip the corn kernels in to the sauce and then suck all the sauce from them! It makes a perfect starter to any Indian, Thai or Malay meal.
Lee
I would serve it before a warming spicy dish like Madras or Vindaloo.
Ingredients: *
Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Spices, Garlic Flakes, Fresh Chilli, Fresh Curry Leaves.
*
Contains: WHEAT flour.
It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.
