The weather systems are causing quite a few problems. TS Lee which has now been downgraded to a tropical system, is causing a lot of flooding because of the amount of rain it is dumping in New Orleans at the moment, however, they are all breathing sighs of
I finished the book I was reading, The Golden Key, it was a bit slow at the beginning but once it got moving I thoroughly enjoyed it. It is an old book written quite a few years ago by three authors who had an absolutely fascinating concept concerning magical paintings and what could happen with a young man who had no conscience.
A friend emailed me the other day and said she had made the following recipe from a well known Indian cookbook. My only complaint, my friend can get hold of fresh corn cobs easily as she lives in the country, I live in a town so its not so easy to get the really fresh stuff although I would really like to give it a try, she said its delicious and it certainly sounds it. I hope this picture looks right.
Corn, Tomato, and Potato Curry
This recipe from famed Indian cookbook author (and actress) Madhur Jaffrey's Indian Cooking uses produce from the height of summer.
The flavours start with cumin and mustard seeds, then proceed with a herby shot of mint leaves, spicy green chiles, and the richness of coconut milk. Yet the corn still stays crisp and fresh and plays beautifully off the sweet tomatoes and creamy potatoes. Jaffrey's advice: make this curry "as hot as you can manage." The spicy, sweet, and sour flavours are marvellous.
Ingredients
Serves 4 with rice,
3 tablespoons vegetable oil
1/2 teaspoon black mustard seeds
2 1/2 teaspoons cumin seeds
1 clove garlic, minced
1 medium cooked waxy potato, cut into 1/4 inch dice
1 medium tomato, cut into 1/4 inch dice
4 tablespoons chopped cilantro
3 tablespoons chopped mint leaves
1-2 fresh hot green chiles, or more to taste
2 cups fresh corn kernels
3 ounces coconut milk
3/4 teaspoon salt
1 tablespoon lemon juice
cayenne pepper, to taste
Procedures
In a large (12-inch) non-stick skillet, heat the oil over medium-high
heat until shimmering. Add the mustard seeds and 1/2 teaspoon of the cumin seeds. Cook until the mustard seeds begin to pop, add the garlic and potatoes. Cook, stirring often, until the potatoes turn golden. Add the tomato, cilantro, mint, and green chile. Cook for 1-2 minutes longer, then add the corn and stir to combine. Add coconut milk, salt, add lemon juice. Stir and bring to a simmer, then cover and cook until the corn is cooked through.
In the meantime, toast the remaining cumin seeds in a dry skillet over high heat until fragrant and darkening in color, but not yet burned. Stir the toasted cumin seeds into the corn mixture and season with black pepper and cayenne to taste. Serve immediately.
Have a great day
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