Suvir Saran's Shrimp and Sweet Corn Curry
Suvir Saran's Shrimp and Sweet Corn Curry could be just the gluten free and pescatarian recipe you've been looking for. One portion of this dish contains roughly 28g of protein, 48g of fat, and a total of 636 calories. This recipe serves 6. For $5.61 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe is liked by 455 foodies and cooks. If you have fresh corn, heavy cream, serrano chile, and a few other ingredients on hand, you can make it. This recipe is typical of Indian cuisine. It is brought to you by Serious Eats. It works best as a main course, and is done in roughly 35 minutes. Overall, this recipe earns a great spoonacular score of 83%. Users who liked this recipe also liked Suvir Saran's Farro and Mushroom Burgers, Suvir Saran's Penne with Popped Tomatoes and Bacon, and Suvir Saran's Warm Egg Salad on Croissants with Country Bacon and Arugula.
Servings: 6
Ingredients:
1/8 teaspoon asafetida
1 teaspoon brown mustard seeds
2 13 1/2-ounce cans coconut milk
3 tablespoons canola oil
1 1/2 teaspoons cumin seeds
Curry
1/4 cup finely chopped fresh cilantro
4 cups fresh corn (from 4 to 6 ears) or frozen corn
3-inch piece fresh ginger, peeled and roughly chopped
1/4 teaspoon ground turmeric
1/2 cup heavy cream, half-and-half, or milk
1 teaspoon kosher salt
2 tablespoons frozen ground lemongrass paste (optional)
3 dried red chiles
1 jalapeño or serrano chile, stemmed, and seeded for less heat
2 pounds tiger shrimp (16 to 20 shrimp/prawns per pound), peeled and deveined
Equipment:
pot
food processor
bowl
Cooking instruction summary:
Procedures 1 To make the herb paste: 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. 2 To make the curry: 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.
Step by step:
To make the curry
1. 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.
2. 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.
To make the herb paste
1. 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.
Nutrition Information:
covered percent of daily need
