Makai Paka is a much loved East-African specialty. Fresh corn on the cob is simmered in a creamy coconut gravy with fresh ginger, garlic, green chillies and whole spices. I add a little besan to help the fragrant gravy cling to every piece of corn.
Recipe Summary: Corn Cob Coconut Curry
- ✅ Recipe Name: Corn on the Cob Coconut Curry
- 🕒 Ready In: 30 minutes
- 👪 Serves: 4 (easy to scale)
- 🍽 Calories: 369 per serving
- 🥣 Main Ingredients: Fresh corn cobs, coconut milk, whole spices
- 📖 Dietary Info: vegan, gluten-free
- ⭐ Why You'll Love It: It makes corn on the cob feel like the main event. The creamy coconut sauce clings to every piece, the spice is gentle, and it is easy enough for a weeknight but special enough for guests.
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This recipe is inspired by East African Indian flavours and is an update of my older Instant Pot corn on the cob curry. I now make it on the stove rather than in the Instant Pot.
This makai paka is made with coconut milk, fresh onion-garlic-ginger-chilli paste and no tomato. The flavour is creamy and balanced, with gentle heat from black pepper and green chilli. It is full of flavour, but not overpowering.
I also make kasoli nu shaak with a thick peanut tomato gravy which is a little different.
Ingredients notes
Full ingredients list with measurements are in the recipe card below.
Sweetcorn - I use fresh corn on the cobs as they undoubtedly have the best sweet flavour. However, frozen corn on the cobs work also. You can also use pre-boiled corn cobs which will reduce the overall cooking time.
The base:
Coconut milk - I use tinned thick coconut milk to create a creamy gravy, however light will work too - just add a little less water when cooking.
Use leftover coconut milk to make another East African classic - maharage ya nazi.
For the base, I've used onion, garlic, green chillies and ginger - all fresh! For ease, I've simply crushed them all together in a food processor to make a puree.
Whole spices - I find that whole spices add a little extra flavour to the gravy which is otherwise quite mild. I use cinnamon bark, cloves and cumin seeds which are tempered in hot oil to release their flavour.
Spice powders - most makai paka recipes use only turmeric and black pepper powder.
Besan - chick pea flour helps to thicken the gravy. I add it after the onion mixture is cooked and just before the corn and coconut milk goes in to prevent it burning.
Lemon juice - I finish with fresh lemon juice as it brightens up the creaminess from the coconut milk and sweetness from the corn.
How to Make Makai Paka
- Step 1: Heat oil in a pan and add the whole spices.
- Step 2: Once they sizzle, sauté the onion, garlic, green chilli and ginger puree until reduced and the oil separates.
- Step 3: Lower the heat and stir in besan and cook for a few seconds.
- Step 4: Add turmeric, crushed black pepper, corn cobs and coconut milk.
- Step 5: Cover and simmer on low heat for approx 10 minutes.
- Step 6: Cook until the gravy thickens. Finish with lemon juice and coriander.
The sauce should be creamy and spoonable.
It should coat the corn, but still be loose enough to scoop up with rotli, rice or mandazi.
If it looks too thin, simmer uncovered for a few more minutes.
If it becomes too thick, add a splash of hot water and loosen it gently.
Serving Ideas
Make Ahead & Storage
Makai Paka can be made ahead.
Store it in an airtight container in the fridge once cool for up to 3 days.
The sauce may thicken as it sits. In which case, reheat gently in a pan, adding a splash of water if needed to loosen the sauce.
The corn will continue to absorb some of the flavour as it sits, so leftovers taste lovely the next day.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Corn On The Cob Coconut Curry (Makai Paka)
Ingredients
- 2 corn cobs cut into smaller pieces
- 400 millilitres coconut milk thick
- 3 tablespoon oil
- 1 teaspoon cumin seeds
- 3 cloves
- 1 cinnamon stick small piece
- 1 onion pureed
- 4 cloves garlic pureed
- 3 green chillies pureed
- 1 inch ginger pureed
- 2 tablespoon besan
- 1 teaspoon turmeric powder
- 1 teaspoon black pepper
- salt to taste
- 1 tablespoon lemon juice
- 1 tablespoon coriander finely chopped
Instructions
- Heat 3 tablespoon oil in a large pan over medium heat. Add 1 cinnamon stick, 3 cloves and 1 teaspoon cumin seeds, and let them sizzle for a few seconds until fragrant.
- Add the puréed 1 onion, 4 cloves garlic, 3 green chillies and 1 inch ginger. Cook, stirring often, until the moisture reduces and the oil begins to release from the masala.
- Add 2 tablespoon besan and cook for 1–2 minutes, stirring continuously so it does not burn.
- Add 1 teaspoon turmeric powder and 1 teaspoon black pepper, then mix well.
- Add the corn on the cob pieces with 400 millilitres coconut milk, water and salt to taste. Stir to coat the corn in the sauce.
- Cover and simmer until the corn is cooked and the sauce has thickened enough to coat the corn. Stir occasionally so it does not catch at the bottom.
- Add 1 tablespoon lemon juice and mix well. Finish with fresh coriander before serving.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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