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Makai nu shaak (dry)

Prep Time:

10 minutes

Cook Time:

20-25 minutes




- 650 grams Sweet corn (we used tinned)

- 2 tbsp Butter

- 1 tsp Cumin seeds

- 1 tbsp fresh ginger, crushed

- 4-5 Fresh green chillies, crushed or chopped (adjust to your spice preference)

- 1/2 tsp Sea salt

- Small bunch of Coriander, to garnish


1. In a large-medium sized pan, add the butter. You want the heat on high.

2. Once the butter is fully melted, add your cumin seeds. Give these 2-3 minutes for the cumin to slightly brown and release a fragrant smell.

3. Add the crushed ginger and chillies and stir, you can reduce the heat slightly so the butter doesn’t burn. Stir these for a further 2-3 minutes, again waiting for the smells to release and the spices to cook.

4. Add the sweetcorn and the salt and give everything a good stir. Some water will start to release from the sweetcorn so let it burn off. Allow the sweetcorn to cook in the butter.

5. After 5-8 minutes, the butter should start caramelising slightly on the edge of the pan. Stir this in and once there’s no water in the pan, turn off the heat. Garnish with the coriander.

You can enjoy this as a side dish or with rotli and even with wraps or bread for a quick lunch! Enjoy!

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