Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Corn kernels, fresh/frozen
3 tb Poppy seeds
1 ts Coriander seeds
1 ts Sesame seeds
1 tb Ginger, grated
2 ea Chili peppers
3/4 c Coconut, shredded
1/2 c Peanuts
3 tb Ghee
1 ts Salt
5 c Coconut milk

Cook the corn by boiling in a small amount of water until tender. Set
aside. Using a mortar pestle, grind all the spices, the coconut
peanuts into a smooth paste. In a large, heavy skillet, heat the
ghee fry the paste for 4 to 5 minutes, stirring constantly. Add the
corn, salt coconut milk simmer until the sauce reduces by half
becomes thick, 15 minutes or so. Serve over rice.

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