As I have said already prawn is my favorite seafood. I love to have prawn in curry, fry or as a gravy. This prawn curry is usually made in grandma home. It tastes delicious with Rice. Drumstick or murungaikkai gives a good taste to the curry. You can taste the flavours of the curry when you take a bite of drumstick. Adjust spiciness and sourness to your taste. I love this curry tangy and spicy.
You may also like my other prawn recipes.
Let us see the recipe of this prawn drumstick curry.
Preparation Time : 20 mins
Cooking Time: 35 mins
Coconut oil – 1 tsp
Sliced Garlic – 1 tbsp(thin slices)
Sliced Ginger – 1 tbsp (thin slices)
Sliced Shallots – 1/3 cup
Green chillies – 3 nos (cut into halves)
Curry leaves – 2 sprig
Drumstick – 1
Tamarind – small lemon size
Prawn – 500g (cleaned, deveined)
Salt to taste
For Masala paste
Grated coconut – 3/4 cup
Turmeric powder – 1/2 tsp
Chilli powder – 2 tsp
Coriander powder – 2 tsp
Mustard seeds – 1/2 tsp
Fenugreek seeds – a pinch
Coconut oil – 1 tbsp
Shallots – 1/4 cup
Curry leaves – 1 sprig
1.Soak tamarind in 1/2 cup of water. Extract the juice. Remove the shells of prawn and devein them. Wash them well in water and keep them ready. Peel the skin of drumstick and cut them into finger-sized pieces.
2. Dry Roast grated coconut to light golden for about 5-6 minutes in medium flame. Then switch off the flame and add Turmeric powder, red chilli powder and coriander powder. Mix well and roast them. Allow them to cool down. Add them to a blender and grind them into a smooth paste adding water.
3. Heat a pot. Add oil to it. Add garlic and ginger pieces to it. Saute them well in oil for a minute. Then add the sliced shallots. Saute them till they turn light golden. Add chillies and curry leaves. Saute them. Then add the drumstick pieces. Saute it in the oil for about 2 minutes and then add the tamarind extract. Allow the drumstick pieces to cook in it. Add salt to taste.
4. When the drumstick pieces have cooked and become tender. Add the ground masala paste. Mix well the paste with the drumstick and then add a cup of water to it.check for salt and sourness. Add salt and tamarind extract as required. Bring it to boil. Then add the prawn pieces. Cover and cook for 10 minutes in low flame.
5. In a tadka pan add oil. Then add Mustard seeds and fenugreek seeds. Let them splutter. Then add sliced shallots and curry leaves. Fry them to light golden. Switch off the flame and add the Tempering to the curry.
Serve with rice or chapati.
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