Corn Curd is a starter served at +The Biere Club Vittal Mallya Rd we absolutely enjoyed this starter with freshly brewed beer. I had to try this recipe at home after few attempts I got the corn curd to a consistency I liked..It's a no fuss simple recipe 100% vegetarian.
1 Tin Cream Style Corn Soup
5 Tbsp + 1/3 Cup All purpose flour/ Maida
2 Tbsp Butter
1/2 Cup + 2 Tbsp Oil for frying
1/2 Onion finely chopped
4 Pods Garlic Finely Chopped
4 Chilies Finely Chopped
3 Tbsp Finely Chopped Coriander
1 Tsp Pepper Powder
Salt as per taste
Lime Juice and wedges for garnish
Heat a Heavy bottom pan or wok on medium flame.
Add butter and maida fry until raw flavor has gone.
Add the cream style corn stir using a balloon whisk avoid the mixture to form lumps.
Place the flame on low and keep stirring the mixture until the mixture separates the sides and starts to form a ball consistency. Remove from flame allow to cool. We can also set this mixture in a greased cake tin and cut into equal cubes.
Once the mixture cools apply oil to your fingers take portions of the mixture and start to form equal ball or oblong shape roll in some flour and reserve.
We can store these corn curds in a airtight container and refrigerate until use.
Heat oil in a wok for frying gently drop the corn curd and fry until golden brown in color.
Drain the excess oil and place on a tissue allow the excess oil to drain...follow the same process and fry the rest reserve.
Heat a pan or wok add 2 tbsp oil fry the onion, garlic and chilies until light pink in color add pepper powder and salt fry a bit toss in the fried corn curd and garnish with coriander and lime serve hot with tea or as a starter...Enjoy...:)
If your not a big fan of fried onion and garlic serve as it is with a spicy mint chutney or ketchup.