Chemmeen Muringakka Curry (King Prawns and Drumsticks Curry) | Non veg curry | flavour diary

Days over here are a bit not so cold with lovely sun shining with cold breeze flowing. I love sitting and enjoy the sun in conservatory escaping the cold breeze. Last few weekends me n hubby are frequently going to garden shops, rock shops for summer flowering plants and rocks for our garden and i really enjoy these days of shopping for house. Last year we had a huge collection of summer flowers but this time we are planning for some evergreen plants and few flowering plants, lets see how this plan workout.
Today's recipe is one of the different combo which i never tasted before or heard, it King Prawn and Drumstick curry.For this month MFBC challenge we have to hop to Shab's Cuisine and try one of her recipe.I thought of do some baking or any dessert at first but then i was like as Shab's Cuisine has many Malabar recipes why i don't try one of it.So here is a curry which i wanted to try and it turned out to be scrumptious and  family loved it.Jump to ingredients and direction for detail recipe.

Level: Medium
Total Time: 40
Serves: 2-3

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Recipe is adapted from here 

Ingredients

Large King prawns: 250gm(washed and cleaned)
Drumsticks : 2 large (peeled and cut into 2" length)
Oil:2 tablespoon
Mustard seeds:1 teaspoon 
Curry leaves:3 twigs 
Tomatoes: 2 medium chopped
Onion: 2 medium
Green chilli: 2
Chilli Powder: 1 teaspoon
Coriander Powder:1 teaspoon 
Turmeric powder:1/2 teaspoon 
Freshly ground Coconut/desiccated coconut:1/4 cup  (i used desiccated coconut soaked in little water)
Cumin Powder: 1 teaspoon
Salt to taste
Water:1 1/2 cup + 1/2 cup 
Chopped coriander for garnish

Directions

In a pan add oil, once hot add mustard seeds, when mustard seeds starts popping add curry leaves, onions, tomatoes, green chilli and salt and close the lid and cook for about 10 minutes or until onions turns translucent and cooked and tomatoes go soft.
At this point, add chilli powder, coriander powder, turmeric powder and prawns and stir well. Keep simmering on medium heat for about 3-4 minutes until the prawns and well coated in spices.
Add the Drumsticks and add enough water to cover it (I added 1 1/2 cups of water). Cover and cook until the prawns and drumsticks are cooked well for around 20 minutes on medium high heat.
When prawns and drumsticks are cooked well, and add desiccated coconut/fresh ground coconut and water and boil for a minute.Add chopped coriander and turn off the heat and serve hot along with rice/dosa/roti.


#ChemmeenMuringavaal  is going to be part of #MFBC under #ShabsCuisine

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