Curry Elvis Cooks - Fusion Cuisine Recipes and Food Philosophy

This recipe is for a delicious side dish, Tomato Corn Salsa, that I served to friends as part of my "Ladyfinger Lamb" meal.

Ingredients

• 1 med-large tomato, medium dice.
• 1 very small onion, cut in half, then thinly sliced, then roughly chopped.
• Salt and pepper to taste.
• Crushed red pepper flake [optional]
• 1-2 tbsp cooking oil, preferably something healthy like canola or olive oil.
• 1 tbsp of butter
• 1 cup of frozen corn kernels
• 2-3 shiitake mushrooms, canned or fresh, sliced thinly.
• 1-2 tbsp curry powder
• 2 tbsp haldi (turmeric)
• 2-3 tbsp mirin/rice wine. If you cannot find it at an Oriental grocery, use any white cooking wine.

Preparation

• Mix tomato, onion, salt, pepper, and red pepper flake in a bowl and set aside.
• Heat a non-stick frying pan at med high and add cooking oil and butter.
• When butter begins to melt, add the corn kernels and shiitakes. Cook for 4-5 minutes, tossing every once in a while to ensure that it all gets cooked evenly.
• Add the curry powder and turmeric and toss several times to distribute evenly. Let cook for about 2-3 minutes. Keep an eye on the dish, as both powders can burn easily. These powders will add flavour and a bit of crunchy texture to the corn.
  
• Add 2-3 tbsps of rice wine and toss the corn or mix with a spatula. Reduce heat to medium or less, and leave for a few minutes to simmer.
  
• When liquid has almost dissolved into a thick sauce, mix in 3-4 tbsp of the tomato + onion salsa that you reserved earlier.
• Toss for about 2 minutes, adding more rice wine if necessary. If you do not want the salsa to be too sweet, add more salt and/or red pepper flake. Turn off heat and remove from pan.

Presentation
Serve separately on pita points, or with the Ladyfinger Lamb meal described in other posts.
Serves 1 as a meal, or 2 as a starter

(c) Copyright 2005-present, Raj Kumar Dash, http://curryelviscooks.blogspot.com