Corn Coconut Curry

Grind coconut, spare 2 tbsp grinded coconut and add 2 cups of water into the rest of the coconut. Grind one more time, strain it and keep aside that coconut milk.

Heat oil, add chilli ginger paste and saute for few seconds. Then add coconut milk.

Once it starts boiling add boiled corn.

Let it cool for 3-5 minutes on slow flame.

Now add spared grinded coconut, powdered peanut, salt and sugar. Mix well and cook for 3-4 minutes on slow flame. Then turn off the heat.

Serve hot. Can use ready made coconut milk.