Ingredients (serves 4)

 

4  fresh corn cobs

Oil for frying

½ tsp turmeric

Small pinch onion seeds (kalonji)

½ tsp cumin seeds

A few curry leaves

½ tsp Chinese five spice powder

Chilli powder and salt to taste

200ml natural yoghurt, beaten

Coriander leaves and lemon wedges for garnish

 

Ingredients to be ground to a paste

1 large onion

2 cloves garlic

1-inch piece fresh ginger

 

Cut the cobs into three pieces, using a heavy knife. Heat the oil in a wok or a large frying pan and fry the corn until golden brown on all sides. Remove and keep aside. Remove any excess oil leaving about 4 tbsp in the pan. Heat the oil and fry the ground paste until the raw smell disappears. Add the remaining ingredients except the yoghurt and the corn. Cook for 2 minutes on a medium heat or until the oil separates. Reduce the heat and gradually add the yoghurt, mixing well to avoid curdling. Add the corn and cover them with the sauce. Cover and simmer until the corn is cooked. Serve with lemon wedges and fresh coriander. Using your fingers is a must!