Makai Paka (Corn in Coconut Milk)

Makai Paka

There are so many versions of Makai Paka, if you’d like to share your recipe, sent it to me at the email address listed in the contact page.

Recipe: Makai Paka

Also known as: Corn with Coconut Gravy

CategoriesMain Dishes; Vegetables

Accompaniments: Usually eaten on its own

Servings: 2-3


  • 2 sweet corn, cut into 3-4 pieces each
  • 1 green chili split (optional)
  • 1 cup regular coconut milk (canned)
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp turmeric
  • 1 tsp garlic paste
  • 2 Tbsp lemon juice
  • tamarind chutney (optional)
  • Cilantro leaves, chopped


  • Boil the corn with a little salt and drain (I use my pressure cooker, takes half the time).
  • In a pan, add the chili, coconut milk, salt, turmeric, garlic, tamarind and let it come to a boil while stirring.
  • After it thickens a bit, add the corn and lastly lemon juice.
  • Add the cilantro.
  • Let the corn soak in the coconut for a bit before serving.

For a lower calorie version, I use 1/2 cup of coconut milk and 1/2 cup of water in place of 1 cup of coconut milk. I thicken the coconut sauce with 1 tsp of white flour mixed in some water. I can’t tell the difference.



One response to “Makai Paka (Corn in Coconut Milk)

  1. Pingback: Otka (Spicy Beef Cubes) « The 'Khoji' Cook·

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