Coconut Corn Curry



	Coconut Corn Curry main dish, vegetables, african 4 cup corn kernels, fresh/frozen 3 tablespoon poppy seeds 1 teaspoon coriander seeds 1 teaspoon sesame seeds 1 tablespoon ginger, grated 2 each chili peppers 3/4 cup coconut, shredded 1/2 cup peanuts 3 tablespoon ghee 1 teaspoon salt 5 cup coconut milk Cook the corn by boiling in a small amount of water until tender. Set aside. Using a mortar & pestle, grind all the spices, the coconut & peanuts into a smooth paste. In a large, heavy skillet, heat the ghee & fry the paste for 4 to 5 minutes, stirring constantly. Add the corn, salt & coconut milk & simmer until the sauce reduces by half & becomes thick, 15 minutes or so. Serve over rice.