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Makai Nu Shaak

3 cups fresh corn kernels (frozen is ok too)
2 1/2 cups milk
1 tbsp. clarified butter
1/8 tsp. cumin seeds (substitute 1/4 tsp. powder)
2 Serrano chilies, chopped (or jalapeno)
1/2 inch piece of ginger, peeled and grated
Pinch of ground turmeric
2 tbsp. grated coconut
6 sprigs of cilantro, chopped

Put corn and milk into a medium saucepan and simmer over medium heat, stirring often, until
milk has reduced by 3/4.  This will take about 40 minutes.  Season to taste with salt. 
Heat clarified butter in a medium skillet and toast cumin seeds for 10 seconds, if using, if not,
stir in powdered cumin for 10 seconds.  Add chilies, ginger, turmeric, and corn mixture and
mix well.  Add coconut and cilantro and cook 1 more minute. 

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