10/5/14 7:37 AM Makai Nu Shaak Recipe | SAVEUR

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(Makai Nu Shaak)
SERVES 4
This unexpected variation on creamed corn comes from the
Indian state of Gujarat.
3 cups fresh corn kernels
2 1/2 cups milk
Salt
1 tbsp. ghee or clarified butter
1/8 tsp. cumin seeds
2 serrano chiles, chopped
1/2" piece ginger, peeled and grated
Pinch ground turmeric
2 tbsp. fresh or dried grated coconut
6 sprigs cilantro, chopped
1. Put corn and milk into a medium saucepan and simmer over medium heat, stirring often, until milk has reduced
by three-quarters, 4045 minutes. Season to taste with salt.
2. Heat ghee in a medium skillet over medium heat and toast cumin seeds for 10 seconds. Add chiles, ginger,
turnamic, and corn mixture and mix well. Add coconut and cilantro and cook 1 minute more. Adjust seasoning.
Oct 13, 2005
Corn Cooked in Milk with Chiles and
Coconut
Credit: Ben Fink