Chemmeen Muringakka Curry Recipe -Prawn Drumstick Curry

Step 1: To begin making the Chemmeen Muringakka Curry Recipe/ Prawn & Drumstick Curry, we will first pressure cook the drumstick in a pressure cooker, with 2 tablespoons of water and  a pinch of salt for just 2 whistles

Step 2: After 2 whistles turn off the heat and release the pressure immediately

Step 3: Releasing the pressure immediately, will retain the fresh green color of the drumstick

Step 4: To make the ground masala for the Chemmeen Muringakka CurryHeat a pan along with a teaspoon of oil over medium heat; add the cumin seeds, coriander seeds, dry red chillies and saute for 2 minutes till you get a roasted aroma and the seeds get crackling

Step 5: Add in chopped garlic and onions into the pan

Step 6: Saute until the onions turn translucent and soft

Step 7: Stir in the grated coconut and turmeric powder and saute until the coconut changes the colour slightly

Step 8: This will take about 2 to 3 minutes

Step 9: Once it has sautéed well, turn off the heat and allow the masala to cool

Step 10: Once the above ingredients are cooled, add it into a grinder along with a little water to make a smooth paste

Step 11: Keep this aside

Step 12: To make the curryHeat a kadai with coconut oil, add mustard seeds and allow it to crackle for few seconds

Step 13: Add in curry leaves and allow it to crackle for few seconds

Step 14: Add in sliced onions and sauté till they turn translucent, add in chopped green chillies and sauté for another 2 minutes

Step 15: Add the ground coconut onion paste and mix

Step 16: Stir in 1 cup of water and bring the mixture to a brisk boil

Step 17: At this stage, drop in the washed and cleaned prawns, cooked drumstick, sprinkle red chilli powder and salt to taste

Step 18: Simmer the Chemmeen Muringakka Curry for at least 10 minutes until the prawns are well done

Step 19: Check the salt and spices and adjust to taste accordingly

Step 20: Turn off the heat and transfer the Chemmeen Muringakka Curry to a serving bowl and serve hot

Step 21: Serve the Chemmeen Muringakka Curry/ Prawn & Drumstick Curry along with steamed or ghee rice, or with some flaky Kerala parotta and Meen Varuthathu to make your Sunday lunch special