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Corn On The Cob Curry Pack

Serves: 4 – 6 as a side Vegetarian Vegan

Grilled sweetcorn in an aromatic yoghurt sauce.

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.

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.

  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, Vegetable Oil, WHEAT Flour, Salt), Spices, Garlic Flakes, Fresh Chilli, Fresh Curry Leaves.

Allergies

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.

Nutrition

Per Packet
KJ 482
Kcal 116
Protein (g) 1.2
Carb (g) 8
Carb of which sugars (g) 3
Fat 8.8
Sat Fat 4
Salt 0.08
<strong>Lee</strong>

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.

I would serve it before a warming spicy dish like Madras or Vindaloo.

Lee

Our favourite accompaniments & top tips.