NOTE: HOT - To lessen the heat, halve
the amount of chilies
1 large onion
1 fresh red chili, seeded
2 cloves garlic
2 tablespoons vegetable oil
1 teaspooon black mustard seeds
2 teaspoons hot curry powder
11 1/2 ounce can sweet corn
Grated rind and juice of one lime
3 tablespoons chopped cilantro
Salt and fresh ground black pepper
Chop the onion, chili and garlic.
Heat the vegetable oil in a large skillet and cook
the onion, chili and garlic over high heat for 5 minutes until the
onion just begin to brown.
Stir in the mustard seed and curry powder. Cook for
2 minutes longer until seeds begin to make a splitting sound and
onion is browned.
Remove the onion mixture from heat and allow to cool.
Place in a glass bowl. Drain the corn and stir it into the onion
Add the lime rind and juice, cilantro and salt and
pepper to taste. Cover and refrigerate until ready to serve. Best
served at room temperature.
Per Serving: 95 Calories; 7g Fat (64.7% calories
from fat); 1g Saturated Fat; 1g Protein; 8g Carbohydrate; 1g Dietary
Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch);
0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat.