Chemmeen Muringakka Curry Recipe -Prawn Drumstick Curry
A non-veg Kerala Recipes recipe with onion - chopped, cloves garlic - chopped, coriander (dhania) seeds. Ready in 40 min, serves 4.
Curated byAditya Nair🇮🇳
- 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
drumstick - cut into 3 inch(1 pieces)sprig curry leaves(1)salt - to taste - 2
After 2 whistles turn off the heat and release the pressure immediately
- 3
Releasing the pressure immediately, will retain the fresh green color of the drumstick
fresh coconut - grated(1/4 cup)drumstick - cut into 3 inch(1 pieces)green chilli - slit(1) - 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
coriander (dhania) seeds(2 tablespoon)cumin seeds (jeera)(1 teaspoon)dry red chillies(4)green chilli - slit(1)red chilli powder(1/2 teaspoon)mustard seeds(1 teaspoon)sprig curry leaves(1) - 5
Add in chopped garlic and onions into the pan
onion - chopped(1)cloves garlic - chopped(4)drumstick - cut into 3 inch(1 pieces)onion - sliced(1) - 6
Saute until the onions turn translucent and soft
onion - chopped(1)onion - sliced(1) - 7
Stir in the grated coconut and turmeric powder and saute until the coconut changes the colour slightly
fresh coconut - grated(1/4 cup)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)coconut oil - for cooking - 8
This will take about 2 to 3 minutes
- 9
Once it has sautéed well, turn off the heat and allow the masala to cool
- 10
Once the above ingredients are cooled, add it into a grinder along with a little water to make a smooth paste
drumstick - cut into 3 inch(1 pieces) - 11
Keep this aside
- 12
To make the curryHeat a kadai with coconut oil, add mustard seeds and allow it to crackle for few seconds
coriander (dhania) seeds(2 tablespoon)cumin seeds (jeera)(1 teaspoon)fresh coconut - grated(1/4 cup)mustard seeds(1 teaspoon)sprig curry leaves(1)coconut oil - for cooking - 13
Add in curry leaves and allow it to crackle for few seconds
sprig curry leaves(1) - 14
Add in sliced onions and sauté till they turn translucent, add in chopped green chillies and sauté for another 2 minutes
onion - chopped(1)cloves garlic - chopped(4)dry red chillies(4)green chilli - slit(1)onion - sliced(1)red chilli powder(1/2 teaspoon) - 15
Add the ground coconut onion paste and mix
onion - chopped(1)fresh coconut - grated(1/4 cup)onion - sliced(1)coconut oil - for cooking - 16
Stir in 1 cup of water and bring the mixture to a brisk boil
- 17
At this stage, drop in the washed and cleaned prawns, cooked drumstick, sprinkle red chilli powder and salt to taste
turmeric powder (haldi)(1/2 teaspoon)prawns - shells removed and deveined(300 grams)drumstick - cut into 3 inch(1 pieces)green chilli - slit(1)red chilli powder(1/2 teaspoon)salt - to taste - 18
Simmer the Chemmeen Muringakka Curry for at least 10 minutes until the prawns are well done
prawns - shells removed and deveined(300 grams)sprig curry leaves(1) - 19
Check the salt and spices and adjust to taste accordingly
salt - to taste - 20
Turn off the heat and transfer the Chemmeen Muringakka Curry to a serving bowl and serve hot
sprig curry leaves(1) - 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
drumstick - cut into 3 inch(1 pieces)sprig curry leaves(1)
Nutrition Facts
Per serving
Rate this recipe
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Chemmeen Muringakka Curry Recipe -Prawn Drumstick Curry
A non-veg Kerala Recipes recipe with onion - chopped, cloves garlic - chopped, coriander (dhania) seeds. Ready in 40 min, serves 4.
Curated byAditya Nair🇮🇳
Directions
21 steps- 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
drumstick - cut into 3 inch(1 pieces)sprig curry leaves(1)salt - to taste - 2
After 2 whistles turn off the heat and release the pressure immediately
- 3
Releasing the pressure immediately, will retain the fresh green color of the drumstick
fresh coconut - grated(1/4 cup)drumstick - cut into 3 inch(1 pieces)green chilli - slit(1) - 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
coriander (dhania) seeds(2 tablespoon)cumin seeds (jeera)(1 teaspoon)dry red chillies(4)green chilli - slit(1)red chilli powder(1/2 teaspoon)mustard seeds(1 teaspoon)sprig curry leaves(1) - 5
Add in chopped garlic and onions into the pan
onion - chopped(1)cloves garlic - chopped(4)drumstick - cut into 3 inch(1 pieces)onion - sliced(1) - 6
Saute until the onions turn translucent and soft
onion - chopped(1)onion - sliced(1) - 7
Stir in the grated coconut and turmeric powder and saute until the coconut changes the colour slightly
fresh coconut - grated(1/4 cup)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)coconut oil - for cooking - 8
This will take about 2 to 3 minutes
- 9
Once it has sautéed well, turn off the heat and allow the masala to cool
- 10
Once the above ingredients are cooled, add it into a grinder along with a little water to make a smooth paste
drumstick - cut into 3 inch(1 pieces) - 11
Keep this aside
- 12
To make the curryHeat a kadai with coconut oil, add mustard seeds and allow it to crackle for few seconds
coriander (dhania) seeds(2 tablespoon)cumin seeds (jeera)(1 teaspoon)fresh coconut - grated(1/4 cup)mustard seeds(1 teaspoon)sprig curry leaves(1)coconut oil - for cooking - 13
Add in curry leaves and allow it to crackle for few seconds
sprig curry leaves(1) - 14
Add in sliced onions and sauté till they turn translucent, add in chopped green chillies and sauté for another 2 minutes
onion - chopped(1)cloves garlic - chopped(4)dry red chillies(4)green chilli - slit(1)onion - sliced(1)red chilli powder(1/2 teaspoon) - 15
Add the ground coconut onion paste and mix
onion - chopped(1)fresh coconut - grated(1/4 cup)onion - sliced(1)coconut oil - for cooking - 16
Stir in 1 cup of water and bring the mixture to a brisk boil
- 17
At this stage, drop in the washed and cleaned prawns, cooked drumstick, sprinkle red chilli powder and salt to taste
turmeric powder (haldi)(1/2 teaspoon)prawns - shells removed and deveined(300 grams)drumstick - cut into 3 inch(1 pieces)green chilli - slit(1)red chilli powder(1/2 teaspoon)salt - to taste - 18
Simmer the Chemmeen Muringakka Curry for at least 10 minutes until the prawns are well done
prawns - shells removed and deveined(300 grams)sprig curry leaves(1) - 19
Check the salt and spices and adjust to taste accordingly
salt - to taste - 20
Turn off the heat and transfer the Chemmeen Muringakka Curry to a serving bowl and serve hot
sprig curry leaves(1) - 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
drumstick - cut into 3 inch(1 pieces)sprig curry leaves(1)
About this recipe
A non-veg Kerala Recipes recipe with onion - chopped, cloves garlic - chopped, coriander (dhania) seeds. Ready in 40 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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