Curried Corn on the Cob
Bring a pot of salted water to a boil. Add in your corn cobs and boil for 7 mins. Remove the corn and set aside, reserve 1 cup of the boiling water.
In a blender, blend the onions until roughly chopped and set aside. Then blend the garlic, ginger and 5 chillies until smooth. Set this aside and then finally blend the tinned tomato and 50g peanuts until smooth.
Heat a large pot and add in a glug of oil. Fry the cumin seeds until they start to sizzle and then add in the blended onion. Cook for 5 mins on a medium-high heat until golden. Add in the tomato puree and cook for another 5 mins until darkened. Add in the garlic mixture and cook for 1 min until fragrant then finally pour in the blended tomato mix.
Add in the ground cumin, ground coriander, chilli powder, turmeric and 3 tsp of salt.
Cook for 10 mins until the colour has darkened and the sauce is thick.
Add the corn back in and give it cook mix, cook for 2 mins.
Pour in 200ml of the corn cooking liquid and the coconut milk.
Bring to a simmer and cook for 10 mins until the sauce is thick and nicely coats the corn.
Meanwhile roughly chop the saved peanuts, finely slice the remaining green chilli and coriander.
Serve in bowls with peanuts, chilli and coriander.