CHEMMEEN MURINGAKKA CURRY ( PRAWNS AND DRUMSTICK CURRY )

Ingredients

1. Prawns(cleaned)-250 to 300 gms
2. Turmeric powder- 1/4 tsp
3. Drumstick(cut it into 2″ long pieces)-1 no
4. Kudampuli/Kokum(soaked in water)- 2 nos
5. Tomato(sliced)-1 large
6. Green chilli-2 to 3 nos(to taste)
7. Salt to taste
8. Water

To grind

1. Grated coconut- 3/4 cup
2. Shallots- 4 nos
3. Turmeric powder- 1/4 tsp
4. Chili powder-1/2 to 1  tsp
5. Coriander powder- 1tsp
6. Cumin seeds-1/4 tsp
7. Water- 1cup

For tempering

1. Mustard seeds
2. Fenugreek seeds- 1/4 tsp(optional)
3. Shallots(sliced)- 3 nos
4. Curry leaves-few
5. Dried red chili- 3 nos
6. Oil

Method

• Grind grated coconut with the the rest of the ingredients to grind to form a smooth paste.Keep aside.
• In a pan or a manchatti cook prawns with  turmeric powder,salt and about 1 cup 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 a pan and add mustard seeds,let it splutter.Now add fenugreek seeds,fry for few seconds.
• Add red chilies,curry leaves and shallots,fry till shallots turn golden brown.Pour this over the curry and serve.

Note:you can also use raw mango instead of tomatoes.

Sending this to Kerala kitchen event hosted by Khushi of A girl’s diary