A sharp, salty-sour mingling of Gujarati and Punjabi curries, featuring seasonal runner beans and sweetcorn
ver the next few weeks, the great sweetcorn harvest of the UK will begin leaving farmers’ markets and supermarkets in abundance. I’ve been experimenting with different ways of dispatching them, and this curry is the result: the lovechild of a Gujarati sweetcorn-and-tomato curry and a Punjabi“pickled” curry.
It borrows the fresh tomatoes from the Gujarati side, while adopting some big, hot, salty and sour pickle flavours from the Punjabi, achari-style curry, into which the corn, with its natural sweetness, slots right in.You’ll need a big , deep frying pan for this. If you can’t get your hands on fresh corn cobs, use frozen kernels – they’re often half the price of their tinned counterparts.
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