For the Jamaican curry powder (makes 1/2 cup spice blend):
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.