Title: Coconut corn curry
 Categories: Main dish, African, Vegetables
      Yield: 4 Servings
 
      4 c  Corn kernels, fresh/frozen
      3 tb Poppy seeds
      1 ts Coriander seeds
      1 ts Sesame seeds
      1 tb Ginger, grated
      2    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.