EAF Curry Corn
3 packs of corn on the cob
2 large onions
1 head of garlic
1 habanero pepper
1 piece of ginger
1 scotch bonnet pepper
4 bay leaves
10 carapulay leaves (curry leaves)
Chop onions & habanero pepper.
Remove seeds and membrane from pepper if you don’t want it too spicy.
Grate/mince ginger & garlic (leaving two cloves whole)
Finely chop carpulay leaves.
Combine onions, habanero, grated ginger, garlic, thyme & carapulay leaves into a bowl with curry & masala. Add hot water and mix into a thick paste
Score corn before cutting them into 1/2 inch pieces.
Heat vegetable oil in a large pot then add two whole cloves of garlic. Fry until they are dark brown.
Add curry paste and saute for approx 7 minutes
Add corn and bay leaves and allow to cook on high heat for approx 7 minutes
Add salt to taste.
Add coconut milk making sure that all corn is submerged in the liquid. Add scotch bonnet pepper (whole) then cover pot and bring to a boil
Turn down heat to medium – low and allow to cook for 1 hour & 30 mins.
Share with family and friends… or eat the entire pot by yourself 🙂
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