Suvir Saran's Shrimp and Sweet Corn Curry

Name: Suvir Saran's Shrimp and Sweet Corn Curry
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 0 teaspoons asafetida; 1 teaspoon brown mustard seeds; 765 grams coconut milk; 3 Tbsps canola oil; 2 teaspoons cumin seeds; 6 servings Curry; 59 milliliters finely chopped fresh cilantro; 946 milliliters fresh corn (from 4 to 6 ears) or frozen corn; 3 inches fresh ginger, peeled and roughly chopped; 0 teaspoons ground turmeric; 118 milliliters heavy cream, half-and-half, or milk; 1 teaspoon kosher salt; 2 Tbsps frozen ground lemongrass paste (optional); 3 dried red chiles; 1 jalapeño or serrano chile, stemmed, and seeded for less heat; 907 grams tiger shrimp (16 to 20 shrimp/prawns per pound), peeled and deveined

Suvir Saran's Shrimp and Sweet Corn Curry

Suvir Saran's Shrimp and Sweet Corn Curry might be just the Indian recipe you are searching for. This main course has 637 calories, 28g of protein, and 48g of fat per serving. This recipe serves 6. If you have asafetida, corn, chiles, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes about 35 minutes. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Combine the curry leaves, ginger, lemongrass paste (if using), cilantro, jalapeño, and 3 tablespoons of water in the bowl of a food processor, and purée into a nearly smooth paste. Set aside.

Ingredients you will need

Curry Leaves

Lemon Grass

Cilantro

Ginger

Water

Equipment you will use

Food Processor

Bowl

Heat the canola oil, cumin seeds, and mustard seeds in a large pot over medium-high heat. Cook, stirring occasionally, until the cumin browns and becomes fragrant and the mustard seeds pop, 1 to 2 minutes.

Ingredients you will need

Mustard Seeds

Cumin

Canola Oil

Pop

Equipment you will use

Pot

Add the curry leaves, chiles, turmeric, and asafetida, and cook, stirring, for 1 minute. Then stir in the herb paste, reduce the heat to low, and cook until the mixture is very fragrant, 2 to 3 minutes.

Ingredients you will need

Curry Leaves

Asafoetida

Turmeric

Chili Pepper

Pour in the coconut milk and the cream, stir, increase the heat to high, and bring to a boil. Reduce the heat to medium-low, stir in the salt, and add the corn and shrimp. Simmer until the shrimp curl and are just cooked through, 2 to 4 minutes, stirring occasionally. Stir in the cilantro and serve.

Ingredients you will need

Coconut Milk

Cilantro

Shrimp

Cream

Corn

Salt

Equipment

Food Processor

Bowl

Pot

Ingredients

Servings:

0teaspoons

asafetida 1teaspoon

brown mustard seeds 765grams

coconut milk 3Tbsps

canola oil 2teaspoons

cumin seeds 6servings

Curry 59milliliters

finely chopped fresh cilantro 946milliliters

fresh corn (from 4 to 6 ears) or frozen corn 3inches

fresh ginger, peeled and roughly chopped 0teaspoons

ground turmeric 118milliliters

heavy cream, half-and-half, or milk 1teaspoon

kosher salt 2Tbsps

frozen ground lemongrass paste (optional)3

dried red chiles 1

jalapeño or serrano chile, stemmed, and seeded for less heat 907grams

tiger shrimp (16 to 20 shrimp/prawns per pound), peeled and deveined

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.