For the Jamaican curry powder
- 2 tablespoons turmeric
- 1 tablespoon coriander seeds, toasted
- 1 tablespoon cumin seeds, toasted
- 2 teaspoons fenugreek seeds, toasted
- 2 teaspoons yellow mustard seeds, toasted
- 2 teaspoons black peppercorns
- 1 1/2 teaspoons allspice berries, toasted
- 1 teaspoon ground ginger
- 3/4 teaspoon cayenne
- 2 cloves
For the rice
- 3/4 cup coconut milk
- 1 1/2 cups water
- 1/2 teaspoon coarse sea salt
- 1 cup short-grain brown rice, soaked in water overnight and drained well
For the corn
- 1 1/4 teaspoons coarse sea salt
- Kernels from 5 ears of sweet corn (about 3 1/2 cups corn kernels)
- 1 tablespoon coconut oil
- 1 tablespoon minced fresh thyme
- To make the Jamaican curry powder, combine all the ingredients in a mortar or spice grinder and grind into a fine powder.
- Transfer to a jar, and seal tightly.
- Stored at room temperature, it will keep for 6 months. (Note: You will only need 1/2 teaspoon for this recipe.)
- To prepare the rice, combine the coconut milk, water, and salt in a medium saucepan and bring to a boil over high heat.
- Add the rice, stir well, and return to a boil. Immediately decrease the heat to low, cover, and simmer for 50 minutes, until all of the liquid is absorbed and the rice is tender.
- Remove from the heat and let sit, covered, for at least 10 minutes.
- Fluff with a fork before serving.
- To prepare the corn, put about 8 cups of water in a medium pot and bring to a boil over high heat.
- Add 1 teaspoon of the salt, then add the corn.
- Immediately remove from the heat and let sit for 30 seconds.
- Drain well.
- Warm the oil in a medium sauté pan over medium heat.
- Add 1/2 teaspoon Jamaican curry powder and 1/4 teaspoon of salt, and sauté until fragrant, about 2 minutes.
- Add the corn and sauté until heated through, 3 to 5 minutes.
- To serve, spoon the corn over the rice and garnish with thyme.