“my eyes were fixated on mum’s corn on the cob peanut curry”

One from the heart

Jam sandwiches, Hula Hoops and jelly with ice cream were served at every kid’s birthday party when I was growing up in the 1980s. But my birthday feast always looked slightly different, reflecting my British, Indian and East African heritage.

I think back to my seventh birthday party. The spread consisted of platters of crustless triangular sarnies and sausage rolls. Poppadums and samosas. A pink fondant icing cake. But my eyes were fixated on Mum’s corn on the cob peanut curry – a creamy tomato-based sauce laced with curry leaves and crushed peanuts, almost like an Indian version of satay sauce. Handheld messy food. Fun and delicious.

Tacky skewers from the pound shop were poked into each end of the cobs and the sauce would be mopped up with fluffy puri breads. The curry would be centre stage of everyone’s plastic compartment plates (not frowned upon 40 years ago!), surrounded by all the other bits from the table.

My mum is from Gujarat, India, while my dad’s Indian ancestors migrated to Kenya back in the 1930s. Dad explained how coconuts grew in abundance there and corn cobs were barbecued with a chilli lime coating on roadsides. Things that grow together go together! It’s the marriage of corn cobs in a coconut sauce and my mum’s Indian addition of curry leaves and peanuts that make this dish nostalgic for me.

Back then, it was a novelty to get your hands on fresh corn cobs. My mum would use tinned cobs, always a pantry staple in our house – and cheap. But when fresh corn cobs became more widely available in the UK, Mum would make this dish for every celebration, including Diwali and Christmas. Now I hope you’ll enjoy our family classic too, from my home to yours.” →

Corn on the cob peanut curry

Serves 4 Hands-on time 15 min Simmering time 25 min

• 4 corn on the cobs

• 4 tbsp vegetable oil

• 1 tsp cumin seeds

• 1 tsp mustard seeds

• 10 curry leaves (optional)

• 1 medium onion, finely diced

• 1 tbsp crushed garlic

• 1 tbsp crushed ginger

• 1 tsp finely chopped green chilli (or more to taste)

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 tsp ground turmeric

• 1 tsp garam masala

• 200g tinned tomatoes, whizze