13 December 2012,01:12 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Heat the butter in a non-stick saucepan. Gently fry the mustard seeds, curry leaves, chillies and ginger for about half a minute or until the seeds splutters.
  • Add the sweetcorn and a little salt and stir for about 1-2 minutes.
  • Then stir in the milk, bring to the boil and simmer for about 8-10 minutes or until there is no moisture left in the pan.
  • Stir in the lemon juice and desiccated coconut, and serve hot.


  • 300 grams canned sweetcorn, drained and rinsed
  • 250 ml milk
  • 2 teaspoon unsalted butter
  • 1 teaspoon brown mustard seeds
  • 2 tablespoon desiccated coconut
  • 1-2 small whole dry red chillies
  • 1 teaspoon fresh ginger, chopped
  • Few fresh curry leaves
  • A pinch of salt
  • Lemon juice, to taste

1 comment for “Corn with Coconut”

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