Spiced Corn With Coconut

• 1 tablespoon butter
• 1 teaspoon brown mustard seeds
• 1 stalk curry leaf (10-12 leaves)
• 2 bay leaves
• 2 dried red chilies (may substitute green chillies)
• 12 teaspoon ginger, grated
• 12 teaspoon garlic, minced
• 12 ounces sweetcorn (drained and rinsed if canned and thawed if frozen)
• 14-12 cup milk
• 1 teaspoon lemon juice
• 2 tablespoons coconut, desiccated (unsweetened)
• 4 tablespoons cilantro, chopped
• salt, to taste
• sugar (optional)

1. Heat butter, add mustard seeds, curry leaves, bay leaves, chillies, ginger and garlic and fry until the seeds begin to sputter.
2. Add sweetcorn and salt (and sugar if using) and stir-fry for a couple of minutes on medium-low heat.
3. Then add milk and bring to a boil; let simmer approximately 8-10 minutes or until there is no moisture left in the pan.
4. Stir in the lemon juice, coconut and freshly chopped cilantro.
5. Serve immediately.

butter, brown mustard seeds, curry, bay leaves, red chilies, ginger, garlic, sweetcorn, milk, lemon juice, coconut, cilantro, salt, sugar

Taken from www.food.com/recipe/spiced-corn-with-coconut-128467 (may not work)