5 c. fresh or frozen corn kernels
3 tbsp. poppy seeds
1 tsp. cumin seeds
1 tsp. coriander seeds
1 tsp. sesame seeds
1 tbsp. fresh ginger, grated
2 chili peppers, or 1 tsp. cayenne pepper
Meat from half of a fresh coconut, grated
1/2 c. peanuts
4 tbsp. butter
1 tsp. salt
5-6 c. coconut milk

Or use 3/4 cup packaged, shredded coconut (unsweetened).

Cook the corn by boiling in a small amount of water until tender. Drain and set aside.

Using a mortar and pestle, blender or food processor, grind all the spices, coconut meat and peanuts into a smooth paste.

In a large, heavy skillet or stew pot, heat the butter and fry the paste for 4 or 5 minutes, stirring constantly. Add the corn, salt and coconut milk, reduce heat, and simmer until the sauce becomes fairly thick, about 10-15 minutes. Stir occasionally to prevent sticking. Serve over rice. Serves 4-6.