instant pot corn & coconut curry

Recreating a recipe from a memory is never easy.  Most often, there is that one piece of the puzzle missing.  At least with me.  Case in point, this corn curry.  I had it just once as a kid at a friend’s place.   Still remember sitting cross-legged on her sofa and tucking into a plate of rice and this curry.  Chunks of corn-on-the -cob nestled in a simply-spiced gravy with coconut milk.  I remember the gravy being slightly gritty and pale and the hints of black pepper.  Sketchy details for sure…..but everytime I saw fresh corn in the markets, that corn curry came to mind.  Finally took a shot at making it and I can say it is very close to what I remember….almost just like it 🙂

Going by the fact that my friend was Maharashtrian, I decided on spicing it with the maharashtrian Goda Masala.  Complex and yet so subtle.  Very different from the north Indian garam masala, although it uses many of the same spices.  Easily available in the Indian grocery stores in the US, I have to say that nothing beats a homemade one.   Am posting a simpler recipe that leaves out some of the harder to find ingredients like Dagad  Phool.  Although not fully authentic, it lies somewhere between and Goda masala and a kanda-lasun (onion-garlic) masala and is really delicious.

The sweetness of the fresh corn pairs very well with the spice of this masala and the black pepper.  I used a simple onion-ginger-garlic combination to get the recipe started, and also added a little bit of fresh coconut for a slight gritty texture that I like.  You can always omit it if you don’t have any on hand.

You could also use the frozen corn nibblers but they are somewhat larger.  Cutting the fresh corn into about an inch sized discs make it easy to handle.  If using fresh, try to pick more tender ears of corn.  They are easier to cut and won’t require an arm workout or damage your knife!  Using the instant pot or a pressure cooker also makes this a quick dish.  Of course, you can also make it on the stove top**.

A final tempering of mustard seeds and curry leaves brings the dish to life.  I use peanut oil in the tempering but you could use coconut oil too.  It’s so delicious with rice and is the current favorite in our house.  And although not quite the same, you could make it with frozen corn kernels or cut the kernels from the corn cob.

Print Recipe

fresh corn & coconut milk curry

By Bina – Serves: 4

A delicious curry using fresh summer corn, coconut milk and a maharashtrian-style masala

Ingredients

• 4 medium ears of corn
• 1 1/4 cup full-fat coconut milk
• 1 cup water
• 1 tbsp grated, fresh coconut (optional)
• 1 medium onion, chopped (approx. 1 cup)
• 2 cloves garlic
• 1/2 tbsp chopped ginger
• 1/2 tsp mustard seeds
• 1 sprig curry leaves
• 2 tsp Goda masala
• 1/4 tsp black pepper powder, freshly crushed
• 1 + 1 tsp peanut or other mild oil
• salt to taste
• Tempering:
• 1 tsp black mustard seeds
• 1 sprig curry leaves
• 1/2 tbsp oil
• For a simplified version of the masala*
• 1 tsp peanut oil
• 10-12 fenugreek (methi ) seeds
• 2 tbsp coriander seeds
• 1/2 tsp cumin seeds
• 3-4 cloves
• 6-8 black peppercorns
• 1/2 inch peice cinnamon
• 1/2 tsp black mustard seeds
• 2 petals (not whole flower) star anise
• 2 tbsp dried, unsweetened coconut flakes or powder
• 1 tsp sesame seeds
• 2 dried red chillies (i used byadgi)
• 1/2 tbsp dried onion flakes
• 1 small clove garlic
• 1/2 tsp asafetida (hing) powder
• 1 tsp salt
• 1/4 tsp turmeric powder
• 1/2 tsp ginger powder

Instructions

1

For the masala powder: Heat 1 tsp oil in a skillet on medium flame. Add the fenugreek seeds and after a minute, add the coriander seeds. Stir for a minute and then add the cumin seeds, cloves, black pepper, cinnamon, mustard seeds, asafetida and dried red chillies. Keep stirring on a medium low flame for about 5 mins. Then add the garlic, onion flakes, sesame seeds and dried coconut. Continue to stir over medium flame until you see the coconut change color and the whole mix has a nice toasted aroma. Do not let it burn. Turn off the stove and immediately add the salt, turmeric and ginger powders. Stir and let it cool completely. Powder to a sandy texture.

2

For the Curry: Cut the corn into 1-inch circles. Keep aside.

3

Heat the instant pot in the saute mode and add 1 tsp oil. Once it heats up, add the chopped onions, ginger and garlic. Cook, stirring often until the onions soften. Make sure it doesn't burn or change color.

4

Remove the mixture onto a plate to cool. When it cools completely, grind to a paste with some water and fresh coconut (if using).

5

While its cooling, add the other tsp of oil and the corn pieces to the instant pot. In the saute mode, stir and cook for a few mins. Then add the masala paste, 2 tsp of the masala powder,1 cup water and 1 1/4 cup thick coconut milk. Add some salt and the black pepper powder. Stir.

6

Change the mode to pressure and cook on high pressure for 8-10 mins. Let the pressure release naturally. Change it back to the saute mode and add some more water if needed. Let it come to a boil and the sauce starts to thicken.

7

For the tempering: Heat the oil in a small pan and add the mustard seeds, When they start to pop, add the curry leaves. Be careful because the curry leaves will splutter.

8

Pour the tempering over the corn curry, stir and serve with rice.

Notes

* There are many recipes for an authentic Goda Masala online. ** If making on the stove-top, boil the corn pieces first and then add to the masala and cook following the rest of the recipe.