Chef Jason Peru takes Curry Corn to the next level with a Souped Up Curry Corn. This recipe takes some inspiration from oil down and incorporates ingredients, flavors and techniques to create a “souped up” version to this dish.
Ingredients
Corn Soup "Oil Down"
- 3 Tbsp of Coconut Oil
- ¼ Tsp of Whole Cumin Seeds Geera Seeds
- ¼ Tsp Maithee Seeds Fenugreek
- 2 Cardamom Pods
- ¼ Tsp Mustard Seeds
- 2 Tbsp of Chopped Onions
- 1 Tbsp of Chopped Garlic
- 2 Tbsp of Minced Celery
- 1 Tsp of Minced Ginger
- 1 Tbsp of Chopped Chadon Beni
- 4 Carapoulay Leaves Curry Leaves
- 1 Tbsp of Chief Brand Curry Powder
- 1 ½ Tsp of Chief Brand Turmeric Powder
- ¾ Tsp of Chief Brand Cumin Powder Geera
- ¾ Tsp of Chief Brand Garam Massala
- ¾ Cup of Water
- 3 Ears of Corn - Half-Boiled 1 Inch Slices
- 2 Cups of Coconut Milk
- 2 Cups of Water
- 1 Tbsp of Split Pea Powder
- 8 Oz of Pre-boiled Salted Pig Tails ½ Inch Pieces
- 1 ½ Cups of Dasheen Bush Bhagi Chopped Spinach
- 2 Tbsp of Chief Brand Tamarind Sauce
- Dumpling Pieces Recipe Follows
- 2 Tbsp of Chopped Chives
- 1 Tsp of Minced Spanish Thyme
- Salt and Pepper to taste
- 3 Tbsp of Diced Tomatoes
Dumplings
- ½ Cup All Purpose Flour
- ½ Tsp Chief Brand Turmeric Powder
- ½ Tsp Baking Powder
- ½ Tsp Salt
- Water About 6 Tbsp
Instructions
- Place a Medium Iron Pot over High heat. Add the oil and toast cumin seeds, maithee, cardamom pods and mustard seeds for 30 seconds.
- Add your aromatics; onions, garlic, celery, ginger, carapoulay leaves and Chadon beni. Sauté for 1 minute until fragrant then add your spices; curry, turmeric, cumin and garam massala. Mix and stir well allowing the spices to cook for about 1 minute in the pot over the high heat.
- Add ¾ cup of water and cook this curry paste for 3 minutes covered.
- Add your corn pieces and stir to coat. Let it cook for 1 minute then add the coconut milk and water. Mix well ensuring to scrape the bottom of the pot with pot spoon to remove any caramelized bits.
- Whisk in the split pea powder, add the pig tail pieces, the bhagi, tamarind sauce and place heat onto a medium level. Cover and let simmer for 15 – 18 minutes.
- Meanwhile make your dumplings by adding the flour, turmeric, baking powder and salt to a medium mixing bowl. Mix to combine and add the water a little at a time to form a firm but pliable sticky dough. Dust your counter with additional flour if needed and roll out dough and cut into ¼ Inch Pea Size Pieces.
- After corn has been cooking for 18 minutes, remove cover and add the dumpling pieces, chives and thyme. Add an additional ½ cup of water ( if needed ) for dumplings to simmer. Mix, cover and let cook on low heat for 5 - 6 minutes.
- Remove cover, taste and season with salt and pepper to preference. Sprinkle on the diced tomatoes and remove from heat.
- Serve in a bowl with some toasted bread on the side or atop some boiled rice with a simple side salad.
Video
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