|
Ingredients
|
Quantity
|
|
Fresh coconut
|
1
|
|
Water
|
½ pint
|
|
Onion – chopped
|
1
|
|
Fresh coriander leaves – trimmed
|
1 large bunch
|
|
Green chillies
|
6 or to taste
|
|
Garlic cloves
|
1
|
|
Poppy seeds
|
4 tsp
|
|
1” fresh ginger
|
1piece
|
|
Ghee or butter
|
1 ounces
|
|
Cinnamon sticks – 1” piece
|
2 small
|
|
Cloves
|
2
|
|
Green cardamoms
|
2
|
|
Lemon juice
|
½
|
|
Corn kernels
|
12 ounces
|
|
Salt
|
to taste
|
Pierce two of the eyes in the top of the coconut, then drain out
the coconut water and reserve it for another use. Break open the nut with a
hammer, remove and grate the flesh. Reserve 1 tbsp. of the grated coconut.
To make coconut milk, place the grated coconut in a bowl, pour in
the water and allow to stand for about 30 minutes. Blend the coconut and water
in a blender, then strain through a sieve.
Grind the onion with the coriander leaves, chillies, garlic, poppy
seeds, ginger and reserved coconut until the ingredients are reduced to a
paste.
Melt the ghee in a heavy-based saucepan and fry the paste in it
for two minutes. Add the cinnamon, cloves and cardamoms, continue to fry for a
few minutes, then stir in the lemon juice.
