Cut corn crossways into 12 equal size pieces and boil for 10-12 minutes. Drain well.

Heat oil in large pan and fry cumin seeds for 2 minutes or until they begin to splutter. Add onion, garlic and chilli and fry 5-6 more minutes until onion is golden. Then add curry paste and fry for 2 minutes. Stir in remaining spices, salt and sugar and fry for 2-3 more minutes, adding some water if mixture is too dry. (I throw in a bunch of prawns here and its yummy- gee, maybe this should be in seafood). Add tomatoes, puree and water and simmer for 5 minutes or until sauce thickens. Add peas and cook 5 more minutes. Add the corn and fresh coriander and cook for a further 6-8 minutes until veggies are tender.

Serve with chapatti or basmati.

The New Indian Cookbook Manisha Kanani and Shehzad Husain

4

45

6 pieces corn on the cob (frozen works)

1 Tbsp oil

1/2 tsp cumin seeds

1 onion, chopped

2 cloves garlic, crushed

1 green chilli, finely chopped

1 Tbsp curry paste ( you can just use curry powder with a bit of water if you don't have any made)

1 tsp ground coriander

1 tsp ground cumin

1/4 tsp ground turmeric

1/2 tsp salt

1/2 tsp sugar

14 oz can chopped tomatoes

1 Tbsp tomato puree ( I use pumpkin- super good)

2/3 cup water

1 cup frozen peas, thawed (if you remember- don't sweat it)

chopped coriander