Prawn Drumstick Curry
Prawn Drumstick Curry is a flavorful kulambu .Its tangy and spicy too yummy when served with Rice.
Servings: 4
Calories:
Standard 1 cup measures 240 ml
Ingredients
- ¼ kg Prawn
- 2 Drumstick
- Tamarind a lemon sized
To Roast and Grind
- 1 tbsp Oil
- 15 Small Onions
- 2 Tomato
- 3 Red Chilli
- ⅓ cup Coconut
Other Ingredients
- 2 tbsp Coconut Oil
- ½ tsp Mustard Seeds
- Fenugreek seeds a generous pinch
- 2 sprigs Curry Leaves
- 6 Small Onions
- 2 Green Chilli
- 2 tsp Chilli powder
- 1.5tbsp Coriander powder
- ½ tsp Turmeric powder
- Salt as needed
- 1.5 cups Water adjust as you prefer
Instructions
- Clean and devein the prawns. Chop the drumstick and cook till its 50 % done and set aside. Soak the tamarind in ½ cup water for 30 mins and then extract the juice.
- In a Kadai add in 1 tbsp of coconut oil add in the small onions and saute for 2 mins and then add in the chopped tomato and then add in the dry red chilli and sauté till its glossy.
- Next add in the coconut and saute in low flame for another 2 mins and switch off the flame.
- Allow it to cool completely and then add in little water and grind it to a fine paste.
- Heat the same pan and then add in oil add Mustard seeds let it splutter and then add in the fenugreek seeds, Curry leaves and green chilli and saute and then add in the small onions and saute for few mins.
- Next add in the ground masala, tamarind water and the required water and mix well. Add in the Chilli powder and Coriander powder.
- Next add in the Turmeric powder and Salt. Mix well and let it come to a rolling boil.
- At this stage add in the half-cooked drumsticks and cleaned prawns.
- Close and cook in a low flame for 10 mins and switch off the flame.
Notes
- Serve hot with Steamed Rice
- Adjust the spiciness and Salt as per your taste.
- I recommend cooking in claypot and using coconut oil for an authentic taste.
- Use fresh coconut.
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