Tamarind Corn

Interactive experience

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Serves 4

Corn kernels coated with spiced flour deep fried and mixed with tamarind paste and coloured peppers, perfect as something to snack on

Recipe

Serves 4 · Prep 10m · Cook 20m

Ingredients

• 1 cup corn kernels
• 1 tbsp tamarind paste
• 1 tbsp oil + to deep-fry
• 1 medium onion
• ½ medium red capsicum
• ½ medium green capsicum
• 1 tbsp ginger-garlic paste
• ½ tsp crushed black peppercorns
• Salt to taste
• 1½ tbsps cornstarch
• 2 green chillies, finely chopped
• 3-4 stalks spring onion green

Method

1. Heat sufficient oil in a kadai.Boil corn kernels in plenty of water till nearly done.
2. Dice onion, red capsicum and green capsicum.
3. Strain the corn and put into a large mixing bowl.
4. Add ginger-garlic paste, crushed black peppercorns, salt and cornstarch and mix well.
5. Drop the corn, a little at a time, into hot oil and deep fry till light golden. Drain on a plate.
6. Heat 1 tbsp oil in a non-stick wok, add onions and saute lightly. Add red and green capsicums, tamarind paste, 2 tbsps water and mix well.
7. Add green chillies and salt and mix.
8. Roughly chop spring onion greens.
9. Add fried corn and spring onion greens to the wok and mix well.