PRAWN CURRY with DRUMSTICKS π. PRAWN CURRY is very special to me as it's my momβ€ recipe. Hope you all will like it. Add water to the gravy acc to u.now serve hot with rice.enjoyπ.
Chemmeen Muringakka Curry is a prawn based curry in a creamy coconut sauce with a traditional touch.
This Chemmeen Muringakka Curry is very God's Own Country is widely known for its prawn reserves in the coastal belts.
Tasty drumsticks or muringakka added to the curry dish makes the.
You can have PRAWN CURRY with DRUMSTICKS π using 9 ingredients and 3 steps. Here is how you cook it.
Ingredients of PRAWN CURRY with DRUMSTICKS π
- You need 1/2 kg of prawns.
- It's 3 of DRUMSTICKS,4 to 5 Garcinia Indica(kokam herbal fruit india).
- You need of OR u can take 1 small raw mango slices.1 big onion.
- You need 1 of small tomato,7 to 8 green chillies (acc to u)5piece garlic.
- Prepare 1 of tbsn cumin.(zeera)small bunch of coriander leaves.
- It's 1 of tbsn salt.
- Prepare 1 of tbsn red chilli pwd n 1tsp turmeric.
- It's 1/2 cup of oil,to crackle 1 tbsp zeera n few CURRY leaves.
- It's 3 of tbsn coconut pwd dissolve in little water.
Learn the recipePrawn drumsick curryby vahchef. Add water to it and allow it to cook. Add in the ground coconut mixture and salt, to taste. This Drumsticks Curry is made in traditional Indian way and that too with a coconut milk.
PRAWN CURRY with DRUMSTICKS π step by step
- First grind onion,tomato,coriander leaves,chillies,tomato,cumin,chilli pwd,garlic.now clean prawns.salt.now take curry leaves n cumin.
- Heat 1/2 cup oil then add curry leaves n cumin as they crackle add masala then add kokum(or 1 small raw mango for sourness)n turmeric n salt.when oil floats up add prawns n DRUMSTICKS. Keep on low flame.3pic KOKAM.
- Now take coconut pwd add little water n mix n pour over the prawn CURRY n let it simmer few minutes. U can see how delicious it looks n also taste great.serve hot wit hot rice..
We always see drumsticks in market and Indians generally Drumstick Curry with Coconut Milk recipe with step by step photos. This is my mom's recipe from her treasure box. Soak the tamarind and extract the pulp. Get all the preparation work done and then heat a pan with oil. Once the oil is hot, temper with curry leaves and mustard seeds.