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Corn Cobs in Coconut Gravy

These taste great with lemon rice.

2 ears of corn
2 cups coconut milk
1 Tbsp. corn flour
1/2 cup water
2 cups chopped coriander
3 green chilies
2 tsp. cumin seeds
Water to form paste
Salt, to taste
1 tsp. sugar

• Cut the ears of corn into 4 to 5 pieces and boil in salted water until cooked. Set aside.
• Pour the coconut milk into a saucepan.
• In a small bowl, mix the corn flour and water until smooth. Add to the coconut milk and bring to a boil.
• In a food processor, purée the coriander, chilies, and cumin seeds until smooth. Add 1 tsp. of the water at a time until a smooth paste forms. Add to the boiling coconut milk.
• Add the corn, salt, and sugar. Bring to a boil and cook for 7 to 8 minutes.
• Serve hot with rice.

Makes 4 servings