EAF Curry Corn

Curry corn is one of my all time favorite snacks. The hardest part about making this recipe is having to share it with the rest of the household. Be certain to make a large batch to ensure you get your fill. It’s that good!

EAF Curry Corn

Curry corn is a favorite for a reason. Discover the recipe that makes this delicious snack irresistible and easy to prepare.

Print Recipe Pin Recipe Rate Recipe

Course: Appetizer, Side Dish, Snack

Cuisine: Caribbean, Tobago, Trinidad

Keyword: one-pot, vegan, vegetarian

Author: baidawi

Ingredients

• 3 packs of corn on the cob
• 2 large onions
• 1 head of garlic
• 1 habanero pepper
• 1 piece of ginger
• 1 scotch bonnet pepper
• 4 bay leaves
• 10 carapulay leaves curry leaves
• curry powder
• amchar masala
• coconut milk

Instructions

• Chop onions & habanero pepper. Remove seeds and membrane from pepper if you don't want it too spicy.
• Grate/mince ginger & garlic (leaving two cloves whole)
• Finely chop carpulay leaves.
• Combine onions, habanero, grated ginger, garlic, thyme & carapulay leaves into a bowl with curry & masala. Add hot water and mix into a thick paste
• Score corn before cutting them into 1/2 inch pieces.
• Heat vegetable oil in a large pot then add two whole cloves of garlic. Fry until they are dark brown.
• Add curry paste and saute for approx 7 minutes
• Add corn and bay leaves and allow to cook on high heat for approx 7 minutes
• Add salt to taste.
• Add coconut milk making sure that all corn is submerged in the liquid. Add scotch bonnet pepper (whole) then cover pot and bring to a boil
• Turn down heat to medium - low and allow to cook for 1 hour & 30 mins.
• Share with family and friends... or eat the entire pot by yourself 🙂

Video

Tried this recipe?Let us know how it was!