Cooking Instructions
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Step 1
Start by grilling the
Corn Cobs (5 ears)
for about 5 minutes to give them a slight char.
Step 2
Heat your pot, one with a lid, on a medium flame and add the
Vegetable Oil (2 Tbsp)
. Then add the
Onion (1/2)
,
Garlic (3 cloves)
,
Curry Powder (2 Tbsp)
, and
Cumin Seeds (3/4 tsp)
, and drop the heat to as low as it will go. Cook for 2-3 minutes. Then add the
Scallions (1 bunch)
,
Fresh Thyme (4 sprigs)
, half of the
Fresh Parsley (1 Tbsp)
, and
Scotch Bonnet Pepper (1/2)
and cook on low for a further 2-3 minutes.
Step 3
Now crank-up the heat and add the
Coconut Milk (1 1/4 cups)
, then bring to a boil.
Step 4
Cut the grilled corn into 1-inch pieces and add to the pot. Add the
Salt (1/2 tsp)
and mix well to coat the pieces of corn with that rich coconut curry base.
Step 5
Add the
Cherry Tomatoes (6)
, then cover the lid and bring to a boil. Reduce to a simmer once it comes to a boil and let it cook for about 10 minutes. If you are using sweet corn, the cooking time is much less than if using traditional Caribbean corn which is a bit tougher.
Step 6
Do remember to stir a couple times so every piece of corn gets coated with that tasty curry goodness. Taste for salt, adjust, top with
Fresh Parsley (1 Tbsp)
and you’re done. Serve and enjoy!
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