Cook the corn by boiling in a small amount of water until tender. Set
aside. Using a mortar & pestle, grind all the spices, the coconut & peanuts
into a smooth paste. In a large, heavy skillet, heat the ghee & fry the
paste for 4 to 5 minutes, stirring constantly. Add the corn, salt & coconut
milk & simmer until the sauce reduces by half & becomes thick, 15 minutes
or so. Serve over rice.
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