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 :)