Tin Can Magic: Indian-style creamed corn recipe
SERVES 2
Ingredients
*6 tablespoons rapeseed, light olive or coconut oil
*1 onion, peeled and finely sliced
*3 garlic cloves, peeled and finely sliced
*2 x 340 g tins of sweetcorn, drained
*2 teaspoons ground coriander
*1½ teaspoons ground cumin
*1 tablespoon curry leaves (optional)
*½–1 teaspoon of dried chilli flakes (depending on how spicy you want it)
*1 lemon
*sea salt flakes
*1 large naan or 2 chapatis
*handful of coriander leaves
SUBSTITUTES
Onion
*leek
Ground coriander
*garam masala
Lemon
*Lime
Method
1. First, heat 4 tablespoons of oil over a medium heat in a wide pan.
2. Add the onion and garlic, reduce to low, then fry for 15 minutes until soft and translucent. Stir occasionally and add a splash of water if beginning to catch.
3. Add half the corn to a jug with a splash of water. Then, using a stick blender or food processor, blitz into a rough pulp.
4. Add 2 tablespoons of oil to the onion, then add the spices and curry leaves. Stir for 1–2 minutes until fragrant, then add the creamed corn and reserved kernels.
5. Add the zest of one lemon and the juice of half, plenty of seasoning to taste, and a splash of water to loosen if it’s too thick. Cut the remaining lemon half into wedges.
6. Meanwhile, use tongs to heat the naan bread directly over a gas flame for a few seconds until lightly charred. You can also do this in a hot pan or oven.
To assemble
Divide the corn and naan between two plates. Roughly tear over the coriander and serve with a lemon wedge each.
Extracted from Tin Can Magic by Jessica Elliott Dennison (Hardie Grant, £15, ebook available) Photography © Matt Russell
