Suvir Sarans Shrimp and Sweet Corn Curry

Ingredients

• Herb Paste:
• 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 jalapeño or serrano chile, stemmed, and seeded for less heat
• Curry
• 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

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