Coconut Corn Curry (East Africa)

4 cups fresh corn kernels
3 tablespoons poppy seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon sesame seeds
1 tablespoon fresh ginger, grated
2 chile peppers or 1 teaspoon cayenne pepper
3/4 cup shredded, unsweetened coconut
1/2 cup peanuts
3 tablespoons butter or ghee
1 teaspoon sea salt
5 cups coconut milk

Using a mortar and pestle or a coffee grinder, grind all of the spices, the coconut meat, and the peanuts into a smooth paste.

In a large, heavy skillet or Dutch oven, heat the butter and fry the paste for four or five minutes, stirring constantly.

Add the corn, salt, and coconut milk; reduce heat; simmer until the sauce becomes fairly thick, about 10 to 15 minutes. Stir occasionally to prevent sticking.

Serve over rice. A fruit chutney makes a nice accompaniment.