11.01.2015

Prawns in Drumstick Curry or Chemmeen Muringakka Curry

Chemmeen Muringakka Curry 

(Prawns in Drumstick Curry)


Ingredients
Prawns (cleaned)             -           250 to 300 g
Turmeric powder              -           1/4 tsp
Drumstick           -           1 
                   (cut it into pieces of 2 inches long)
Kudampuli / Kokum            -           2 nos
(Tamarind soaked in water)
Tomato (sliced)                    -           1 large
Green chilli              -           2 to 3 nos (to taste)
Salt to taste
Water
To grind
Grated coconut                   -           3/4 cup
Shallots                                -           4 nos
Turmeric powder                -           1/4 tsp
Chilli powder                       -           1/2 to 1  tsp
Coriander powder              -           1 tsp
Cumin seeds                       -           1/4 tsp
Water                                    -           1 cup
For tempering
Mustard seeds
Fenugreek seeds        -           1/4 tsp (optional)
Shallots (sliced)                  -           3 nos
Curry leaves                         -           4 or 5
Dried red chilli                     -           3 nos
Oil
Method of Preparation
Grind grated coconut with the rest of the ingredients to form a smooth paste. Keep it aside. In a pan or amanchatti ( clay pot) cook prawns with  turmeric powder, salt to taste and about 1 cup of water. When it is half done, add drumstick pieces and cook till it is done. Now add the coconut paste, kudampuli, tomato, green chilli, water and salt to taste. Bring it to a boil and simmer for 5 to 10 minutes. Switch off the stove. Heat oil in another pan and add mustard seeds. Let it splutter. Now add fenugreek seeds and fry for a few seconds. Add red chillies, curry leaves and shallots, fry till shallots turn golden brown. Pour this over the curry and serve.

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