1. Grind cashew nuts and
poppy seeds to a fine paste with the cream.
2. Heat the Oil in a pan and
add the ground paste. Cook the paste for 5 to 7 minutes on a very low heat.
3. Add the rest of spices
and sauté the mixture until well mixed.
4. Add the sweetcorn and
finely shredded green pepper and sauté for 3-4 minutes.
5. Serve Serve hot with a
little garnish of chopped coriander leaves.