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Corn On The Cob Curry Pack

Serves: 2 – 4 as a side Vegetarian Vegetarian Vegan Vegan

Grilled sweetcorn in an aromatic yoghurt sauce.

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. All Curry Packs have a minimum 4 months shelf life or can be frozen for up to 6 months.

  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, Chilli Powder, Dry Curry Leaves.

Allergies

Contains: WHEAT Flour.

Due to the handmade nature of our products, each Curry Pack may contain PEANUTS, NUTS, SESAME SEEDS, CRUSTACEANS, SOYA, MUSTARD, CELERY, WHEAT, SULPHITES, MILK and other CEREALS containing gluten due to cross-contamination.

Nutrition

Per Packet Gluten Free
KJ705.4225.7
Kcal53.854.4
Fat (g)11.1
Sat Fat (g)0.20.2
Carb (g)9.79.7
Carb of which Sugars (g)2.42.3
Dietary Fibre (g)0.81
Protein (g)1.91.9
Salt (g)0.10.1
Lee

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.