Shrimp and Corn Curry

• 2 tablespoons vegetable oil, preferably canola
• 3 tablespoons curry powder
• 1 medium onion, chopped
• 1 tablespoon black mustard seeds
• 1 1/2 pounds shrimp, peeled and de-veined
• 2 medium tomatoes, cored and chopped
• 2 cups cooked corn kernels (see Micro-Tips)
• 1 tablespoon peeled and grated fresh ginger
• 1 to 2 tablespoons fresh lemon juice
• 1/4 cup chopped cilantro
• 1 1/2 teaspoons kosher salt
• Freshly ground black pepper to taste

1. Place oil, curry, onion and mustard seeds in a 2 1/2-quart souffle dish with a tightly fitting lid.
2. Cook, uncovered, at 100 percent power in a high-power oven for 4 minutes.
3. Stir in shrimp.
4. Cook, covered, for 3 minutes.
5. Remove from oven.
6. Stir in tomatoes, corn and ginger.
7. Cook, covered, for 5 minutes.
8. Remove from oven.
9. Stir in remaining ingredients.

vegetable oil, curry powder, onion, black mustard seeds, shrimp, tomatoes, corn kernels, ginger, lemon juice, cilantro, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/3971 (may not work)