Suvir Saran'S Shrimp And Sweet Corn Curry Recipe

Name: Suvir Saran'S Shrimp And Sweet Corn Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 40 fresh or 60 frozen curry leaves; 3-inch piece fresh ginger, peeled and roughly chopped; 2 tablespoons frozen ground lemongrass paste (optional); 1 bunch fresh cilantro, leafy parts and tender stems ripped off of the tough stems; 1 jalapeno or serrano chile, stemmed, and seeded for less heat; 3 tablespoons canola oil; 1 1/2 teaspoons cumin seeds; 1 teaspoon brown mustard seeds; 15 fresh or 22 frozen curry leaves, roughly chopped; 3 dried red chiles; 1/4 teaspoon ground turmeric; 1/8 teaspoon asafetida; Two 13 1/2-ounce cans coconut milk; 1/2 cup heavy cream, half-and-half, or milk; 1 teaspoon kosher salt; 4 cups fresh corn (from 4 to 6 ears) or frozen corn; 2 pounds tiger shrimp (16 to 20 shrimp/prawns per pound), peeled and deveined; 1/4 cup finely chopped fresh cilantro

Servings: persons

40 fresh or 60 frozen curry leaves
3-inch piece fresh ginger, peeled and roughly chopped
2 tablespoons frozen ground lemongrass paste (optional)
1 bunch fresh cilantro, leafy parts and tender stems ripped off of the tough stems
1 jalapeno or serrano chile, stemmed, and seeded for less heat
3 tablespoons canola oil
1 1/2 teaspoons cumin seeds
1 teaspoon brown mustard seeds
15 fresh or 22 frozen curry leaves, roughly chopped
3 dried red chiles
1/4 teaspoon ground turmeric
1/8 teaspoon asafetida
Two 13 1/2-ounce cans coconut milk
1/2 cup heavy cream, half-and-half, or milk
1 teaspoon kosher salt
4 cups fresh corn (from 4 to 6 ears) or frozen corn
2 pounds tiger shrimp (16 to 20 shrimp/prawns per pound), peeled and deveined
1/4 cup finely chopped fresh cilantro

1
Combine the curry leaves, ginger, lemongrass paste (if using), cilantro, jalapeno, and 3 tablespoons of water in the bowl of a food processor, and puree into a nearly smooth paste. Set aside.
2
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. 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.
3
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.

713

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 40 fresh or 60 frozen curry leaves, 3-inch piece fresh ginger, peeled and roughly chopped, 2 tablespoons frozen ground lemongrass paste (optional), 1 bunch fresh cilantro, leafy parts and tender stems ripped off of the tough stems, and more.

Yes, Suvir Saran'S Shrimp And Sweet Corn Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Suvir Saran'S Shrimp And Sweet Corn Curry

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