Corn and Mushroom Stir Fry Balti
1 can (8oz/225g) corn kernels 2tbsp sesame oil
1/2 tsp cumin seeds
2/2 tsp fennel seeds 2 tsp minced garlic 1 tsp fresh minced ginger 1 tbsp curry powder 1 tbsp garam
masala 2 tbsp dried onion flakes 6oz (170g) fresh mushrooms chopped or sliced (3/4 cup) 4-6 green
onions (bulbs and leaves) chopped 2-3 canned tomatoes chopped 2 tbsp chopped bell pepper 2-3 green
chilli pepper chopped salt to taste
method Drain corn, reserving liquid. Add water to make 1/3 cup (80ml). Heat oil in a wok or large
skillet and stir-fry seeds 10 seconds. Add garlic and ginger and stir-fry 1 minute. Add curry powder
and garam masala and cook 1 minute longer. Add onion flakes, stirring briskly until they start
sizzling. Add reserved corn liquid and remaining ingredients except salt. Simmer 2-3 minutes, then
add salt to taste
From Quick Curries by Pat Chapman.