{"id":1628,"date":"2010-08-30T13:36:25","date_gmt":"2010-08-30T13:36:25","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=1628"},"modified":"2010-08-30T13:36:25","modified_gmt":"2010-08-30T13:36:25","slug":"recipe-corn-on-the-cob-with-a-spiced-coconut-sauce","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2010\/08\/30\/recipe-corn-on-the-cob-with-a-spiced-coconut-sauce\/","title":{"rendered":"Recipe | Corn on the cob with a spiced coconut sauce"},"content":{"rendered":"
<\/a>This recipe was kindly donated by Ravinder Bhogal, a seriously talented cook, and author of the outrageously pornographic (in the food sense, boys) Cook In Boots<\/em><\/a>. It’s an awesome way of cooking corn on the cob, gently warming for this chillier weather and with plenty of juices for moppage. Serve with some warm naan bread.<\/p>\n Serves 4 as a light lunch or starter – In a large saucepan heat a little oil and add the mustard seeds. Once they start to pop add the curry leaves, turmeric, asafoetida, chilli, cloves and tamarind paste, and stir for about half a minute before adding the coconut milk and about half a pint of water. Season with a good pinch of sugar and salt, bring to a boil and simmer for a few minutes until slightly thickened.<\/p>\n – Add the corn, cover, and simmer over a low heat for 20-25 minutes. Warm some naan in the oven and serve the corn with a wedge of lime and some chopped coriander.<\/p>\n
\n<\/span>4 corn on the cob
\n1.5 teaspoons mustard seeds
\nA handful of curry leaves
\n1\/2 teaspoon of turmeric
\nA pinch of asafoetida
\nA red chilli, split down the middle
\n1\/4 teaspoon of ground cloves
\n2 tablespoons tamarind paste
\nA tin of coconut milk
\nSugar, salt, oil
\nCoriander and lime to serve<\/p>\n