Blanch the spinach, drain and refresh in cold water, squeeze out and cut into 3 cm pieces.
Slice the onion thinly, and cut the bacon into 2 cm pieces.
Heat up a pan and add 1 tablespoon of oil (not listed). Saute the onion very well. Add the bacon and saute briefly. Add the water.
When the water comes to a boil, simmer briefly. Turn off the heat and dissolve the curry roux. Bring up to a boil. Adjust the thickness of the sauce with water if needed.
Add the spinach and corn, heat through and it's done. Serve!
Story Behind this Recipe
I used to make this curry a lot when I was in high school. I made it using lots of the spinach my grandfather grew. My family all loved it, especially grandpa. It's a curry that brings up lots of happy memories for me.
Blanch the spinach in boiling water with a little salt added for about 10 seconds, to get rid of the oxalic acid. If you slice the onion thinly (about 2mm thick) and cook it well in Step 2, you don't need to simmer it. You can use pork instead of the bacon.