Suvir Saran's Shrimp and Sweet Corn Curry

Course Main Dishes Prep Time 35m Total Time 35m

Ingredients in this Recipe

1 1/2 teaspoons cumin seeds
1 bunch fresh cilantro, leafy parts and tender stems ripped off of the tough stems
1 jalapeño or serrano chile, stemmed, and seeded for less heat
1 teaspoon brown mustard seeds
1 teaspoon kosher salt
1/2 cup heavy cream, half and half, or milk
1/4 teaspoon ground turmeric
1/8 teaspoon asafetida
2 pounds tiger shrimp (16 to 20 shrimp/prawns per pound), peeled and deveined
2 tablespoons frozen ground lemongrass paste (optional)
3 tablespoons canola oil
3 inch piece fresh ginger, peeled and roughly chopped
4 cups fresh corn (from 4 to 6 ears) or frozen corn
40 fresh or 60 frozen curry leaves
Curry
Two 13 1/2 ounce cans coconut milk

See Full Recipe at Serious Eats