Green corn curry (green corn curry)

Instructions

1. Strip the kernels off the corn cobs with a knife, or cut the cobs into thick rounds.
2. Finely slice the onions, crush the garlic and grate the ginger.
3. Heat the oil in a saucepan, fry the fenugreek seeds for 30 seconds, then add the onions until translucent.
4. Add the garlic, ginger, turmeric, cumin and cayenne pepper and stir for 1 minute to release the aromas.
5. Stir in the diced tomatoes and split green chilli and cook down for 5 minutes over medium heat.
6. Add the corn and curry leaf, pour in the coconut milk and add a little water if the mixture is too thick.
7. Season with salt, cover and simmer gently for 20 minutes until the kernels are tender and the sauce velvety.
8. Scatter over fresh coriander and serve hot with basmati rice.