Corn in Coconut Curry (Makai Paka)

An East African dish with Indian influence, this is an easy coconut curry made with sweet corn on the cob. In Swahili, the main language of East Africa, makai means corn, and paka means to smear or apply (while it also means cat, definitely no cats were used in this dish!); the corn is not smeared with the coconut which is the main ingredient, but rather cooked in the coconut curry base.

Our long-time family friends from Uganda introduced Makai Paka to my family 40 plus years ago. Its creamy, velvety texture, the burst of flavor from the corn as you bite the cob, and the subtle taste of spices without overpowering the coconut flavor all come together beautifully with every bite.

Typically, the curry does not incorporate tomatoes, but I have Indianized it a little by adding them and switching out some spices to suit my family's palette. This dish can be eaten as a curry and served with roti or naan, over white rice, or even served as soup.

Yield: Serves 3-4

Difficulty Level: Easy

Prep Time: 5-20 minutes

Cooking Time: 10-30 minutes

*Prep and cooking times will vary depending on the corn selection.

Ingredients

2 cups sweet *corn - Canned, fresh, or frozen, on the cob or kernels

1 can coconut milk, 15oz

2 tablespoons neutral oil

1 medium onion, diced

1 medium tomato, diced

2-3 garlic cloves, minced or grated

1 teaspoon ginger, grated

1 teaspoon cumin seeds

5-6 fresh curry leaves

1 jalapeno pepper, seeded (optional) and finely chopped

1 teaspoon salt

1 teaspoon coriander powder

1 teaspoon cumin powder

1/2 teaspoon turmeric

1 tablespoon fresh coriander for garnish

Instructions

1a. Par-cook the mini cobs first if choosing this option (see below)

1b. Remove the kernels from the raw corn first if choosing this option (see below)

2. Heat a medium-sized saucepan on medium - medium-high, add oil, curry leaves, and cumin seeds, and cook until aromatics are released, about 1 minute. Add the jalapenos and cook for 1-2 minutes until softened. Next, add the onions and cook for 2 minutes. Add the garlic and ginger and cook for 1 minute. Add the tomatoes and cook 1-2 minutes until completely softened. Add the corn and cook for 1 minute to combine the flavors, then add the coconut milk and 1/2 cup water to loosen the consistency a little. Bring to a medium boil and add remaining spices, mix, cover, reduce heat, and simmer. See below for cooking times:

*Corn Type and Cooking Times

Fresh Corn on the Cob ( par-cooked ) - This option will require about 2 whole corn. Remove the husk and cut the corn into equal-sized pieces. Depending on the size of the corn, you should be able to cut it into 3-4 mini pieces, as shown below. Steam or boil in water until mostly cooked; approx. 5-7 minutes.

Add corn directly to the curry when called for in the cooking step, and simmer for 5-7 minutes.

Fresh Corn on the Cob ( raw ) - Remove the husk, run a knife through, and cut the kernels from the cob, and set aside till ready. Add corn directly to the curry when called for in the cooking step, and simmer for about 20 minutes.

Frozen - Add frozen corn directly to the curry when called for in the coking step, and simmer for about 8-10 minutes.

Canned - Empty the can into a colander, draining the liquid and giving the corn a quick rinse. Set aside till called for in the cooking step, and simmer for about 5-7 minutes.