- 4
Ingredients
- 4-6 SERVINGS
- 2 tablespoons unsalted butter
- 4 ears corn, kernels cut from cob
- 1 medium yellow squash or zucchini, cut into 1/3-inch dice
- 1 Walla Walla or other sweet onion, halved and sliced
- 1 garlic clove, minced
- 1 (1-inch) piece peeled ginger, grated (2 tsp)
- 1 teaspoon Jamaican curry powder
- 2 tablespoons dry white wine
- 1 cup well-stirred canned unsweetened coconut milk
- A few drops Jamaican hot sauce, or to taste
Preparation
Step 1
Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides.
Cook corn, squash, and onion, stirring occasionally, until softened, 6 to 8 minutes.
Add garlic and ginger and cook, stirring, 1 minute.
Add curry powder, 1 tsp salt, and 1/2 tsp pepper and cook, stirring, 1 minute.
Add wine, then stir in coconut milk and bring to a boil, stirring and scraping up any brown bits.
Season with hot sauce, salt, and pepper.
JAMAICAN CURRY POWDER
YIELDS 1/3 CUP
1 tablespoon coriander seeds
1 tablespoon black peppercorns
1 tablespoon whole green cardamom pods
1 teaspoon fenugreek seeds
1 (3-inch) cinnamon stick, broken up
1 teaspoon ground ginger
1 teaspoon ground turmeric
EQUIPMENT: an electric coffee/spice grinder
Grind whole spices to a powder in grinder. Add ginger and turmeric and pulse to combine well.
COOKS NOTE:
Spice mixture keeps in an airtight container in a cool, dark place 1 month.