Angrezi Bhutta (English Corn)

I wasn't feeling up for doing much cooking tonight, so I just made this very simple corn curry to go with the leftovers from a couple nights ago. There's not much to it, but it made a nice accompaniment to the other curries. Oh, and the name? "English Corn"? That's down to the "Madras curry powder" used to season it. Curry powder was created by the British in an attempt to recreate Indian flavours. So I guess that makes this a sort of Indo-Anglo-Indian dish.

Angrezi Bhutta

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 2 Tbsp. canola (or other neutral) oil
• 1 onion, chopped
• 2 tsp. Madras curry powder
• 1 large tomato, chopped
• 2 1/2-3 c. frozen corn
• 1/2 c. water
• 1/2 tsp. coarse sea salt
• 2 Tbsp. chopped fresh cilantro

Directions

1. Heat oil over medium heat.
2. Add onion and cook for 2-3 minutes.
3. Add curry powder and cook for another 30-60 seconds.
4. Add tomato and cook for 2-3 minutes.
5. Stir in corn, water, and salt and bring to a boil.
6. Reduce heat and simmer for 10 minutes.
7. Sprinkle with cilantro and serve.