Suvir Saran'S Shrimp And Sweet Corn Curry

• 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.

curry, fresh ginger, frozen ground lemongrass paste, fresh cilantro, serrano chile, canola oil, cumin seeds, brown mustard seeds, curry, red chiles, ground turmeric, asafetida, coconut milk, heavy cream, kosher salt, fresh corn, shrimp, fresh cilantro

Taken from www.seriouseats.com/recipes/2012/02/suvir-sarans-shrimp-and-sweet-corn-curry-recipe.html (may not work)