Date: Mon, 09 Aug 93 19:56:44 +0700 From: Malcolm Spicy Corn ---------- 1 large chopped Onion, 2 medium Potatoes, cubed 1/2 tsp Cumin seeds, 1/2tsp Mustard seeds, 1 tsp freshly crushed Garlic 1 tsp freshly grated Ginger root , 1 tsp Chilli powder, 1 tsp ground Coriander 1 1/2 lb frozen Sweetcorn kernels, 1/2 tsp Turmeric 15 oz can Tomatoes, 1 or 2 chopped green Chillies, 1 Tblsp Tomato puree 2 sml to medium green peppers chopped into 1" pieces 1 Tblsp thick Tamarind pulp (or 2 Tblsps of Lemon juice if you don't have it) Chopped Coriander (Cilantro) to garnish -------------------------------- Steam the onion in a little water for 5 minutes. Add the Cumin and Mustard seeds and cook for a further 2 minutes. Add the ginger and Garlic and cook for another 2 minutes. Add the corn, Chilli powder, ground Coriander and turmeric and cook for a further 2 minutes. Add the Tomatoes, puree, chopped Chillies, green Peppers. Stir in the Tamarind pulp (or lemon juice). Mix well but add a little water if you think it's too dry. Cover and cook on a low heat for 13 to 15 minutes (until the potatoes are cooked). The consistency should be thick but moist. This is great hot OR cold.