Corn in Coconut Cream
Corn in Coconut is a direct translation from the Swahili name for this delicious dish, known locally as Mahindi ya Nazi. It is a wonderfully flavourful twist to corn on the cob. Creamy and spicy all at once, it makes the perfect exotic starter to just about any meal!
First boil the corn pieces until the corn kernels are nice and tender. I normally pressure cook for half an hour. Drain water and set aside. Do not salt the corn.
In a separate pan, pour the thin coconut milk, add salt, green chilli, turmeric powder and garlic paste. Cook this milk on a gentle flame until it starts to thicken slightly, making sure to stir all the time so that the coconut milk doesn't 'break'. If it doesn't thicken, you can add a bit of corn flour. Immerse your corn pieces into this mixture and let them boil together so that the corn takes up the yummy coconut flavor and acquires a light covering of the sauce.
In a different smaller pan, pour the HEAVY coconut milk. Add juice of half a lemon and 2 tsp. of tamarind sauce/paste, salt, chili powder and a pinch of turmeric. Boil this on a low flame making sure to stir all the time until it thickens and cooks through. Adjust salt/lemon/chilli. Now pour this thick sauce over the corn pieces and mix together thoroughly. You can give the combination a quick simmer and you're done!