Ingredients

• 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)
• curry powder
• amchar masala
• coconut milk

Directions

• 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 🙂