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Souped Up Curry Corn

Souped Up Curry Corn

Try souped up curry corn, a delicious recipe by Chef Jason Peru inspired by oil down, featuring bold spices and fresh ingredients.
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Author: baidawi

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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