I have said this once and I will say it again: I absolutely love coconut in my curries. I first encountered a corn on the cob curry in Nairobi when we lived there for a year. The aunty who have made it noted my extremely over the top reaction to it and thereafter made it for me every time we were invited to her’s for dinner. Yes, a very agreeable state of things.

But I hadn’t had it for a few years and had absolutely no inkling that it would be waiting for me when we went over to our friends for lunch a couple of glorious Saturdays ago. And there it was, coyly sitting in its blue dish and begging to be eaten. Our friend Meena hails from East Africa and her mum has her own catering business called Tayaba’s Kitchen. As you can imagine, food at Meena’s is always worth eating and this time even more so given my obsession with corn on the cob coconut curry.

Here is Meena’s mum recipe:

Tayaba’s corn on the cob curry recipe

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Ingredients

• 6 corn pieces (on the cob)
• 1/2 can of chopped tomatoes
• 3 green chillies (very finely chopped1)
• 1 cup Maggi coconut powder (mixed with hot water to make it liquid)
• Juice of half a lime
• salt to taste

Directions

Step 1

Put sweetcorn in large pan. Add blended green chillies and tinned tomatoes. Mix for a few minutes.

Step 2

Add the coconut milk and stir. If too thin add more coconut milk.

Step 3

Only just bring to boil over low heat.

Step 4

Turn off heat and add lemon juice depending on your taste.

Step 5

Serve hot our cold with boiled rice. Yummy!