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1
Cut each cob into 4 pieces so that you have about 16 pieces.
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2
The most effective way to do this is to place the sharp part of your knife on the cob, keeping your hand steady, wack (for want of a better word) the knife with a rolling pin.
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3
It will go straight through.
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4
Heat the pan and add the oil.
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5
After a couple of minutes, add your mustard seeds, cumin seeds and whole dried chilies and turn heat to medium/ high.
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6
As you begin to hear a sizzling and popping sound, swiftly add your ginger and garlic (you dont want to burn the seeds) and cook until golden
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7
Give your tomatoes a quick whizz in the blender to avoid chunks of tomatoes.
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8
Add to frying pan and cook for 5-7 minutes until you see oil specs emerge.
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9
Add your curry leaves and stir in your beaten yogurt (to avoid yogurt lumps from forming)
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10
Season with salt, chili powder, turmeric and cook a further couple of minutes.
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11
As the mixture turns from a milky orange to a deep orange and the oil begins to separate from the mixture, add the corn and cook for 10 minutes.
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12
The kernels will develop a deep yellow color.
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13
Add the coconut, cream and garam masala and toss all the ingredients thoroughly together for 2 minutes.
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14
Remove from heat and sprinkle with cilantro
