Corn Curry (Green Sauce)

P1060277-Copy-2I recently stayed with a friend in Tiburon, California. They have a house over the hills with fabulous views of Bay and Golden Gate bridge. Moreover, the wife of this friend is a very good cook. Add to that the fact that he has a fabulous wine collection and you know why always stay with them when I visit California Bay Area. This time she had invited a small group of friends and family for dinner for which she made this dish. I so liked it that I immediately copied the recipe and upon returning home made it once again. If you are used to picturing anything that is called curry as being this red or orange concoction that you normally find in Indian restaurants outside of India, you would be surprised by the look and taste of this dish. Gorgeous green colour, wonderful texture and balance of sweet and tangy taste with as much heat added as one likes. I would urge you to try this dish if nothing else to change your ideas of what an Indian cuisine is like. This is a vegetarian dish, but, you could add this sauce to cooked chicken or prawns and make it a delicious meaty entree as well. Another variation that is popular is to use cooked spinach instead of coriander leaves in preparing the gravy. If you want to reduce the effort needed, one could also use prepared unsweetened coconut milk from a can, and, readymade garam masala available from many Indian stores. Quantities should be adjusted accordingly if used canned and pre-packaged products. Corn kernels could be fresh and cooked before hand or one can also use frozen corn kernels. See this link to see how the preparations would proceed to through various stages pictorially.

Ingredients: (Serves 6 to 8, Prep Time – 30 minutes)

Corn Kernels, cooked, 2 Cups
Coconut, Grated, 1
Ghee , 2 to 3 Tbsp
Cumin Seeds, 1/2 Tsp
Salt and Sugar
Lemon Juice
Corn Flour, 1 Tbsp

Gravy Masala (To Grind):
Green Chilies, 4 to 6
Fresh Coriander,  1 small bunch
Garlic, 4 cloves
Onion, 1 medium
Grated Coconut, 2 Tbsp
Ginger, small piece, 1
Coriander powder, 1 Tbsp
Turmeric, 1/2 Tsp
Cashewnuts, 15 to 20 pieces
Poppy seeds, 1 Tbsp
Garam Masala (To Grind):
Cinnamon, 3 pieces
Peppercorns, 6 whole
Cloves, 4 pieces
Cardamoms. 6 pieces


  1. Add one cup of hot water to grated coconut, liquidise and extract milk.  Strain. In the residue add 1/2 cup water, liquidise and extract thinner milk. Strain this and mix it with the first extraction.
  2. Dry grind all ingredients for garam masala and use that in following step.
  3. Blend all masalas in a blender and make a fine paste. Heat Ghee in a pan. Add cumin seeds. When they turn brown, add masala paste and fry for five minutes, sprinkling some water if necessary. Stir till ghee comes on top. Add corn and cook for a while. Add coconut milk and sugar to taste. Simmer for five minutes.
  4. Combine cornflour with three tablespoons milk and add to the curry. Also add garam masala.
  5. Serve hot with a sprinkling of lemon juice.

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