Chemmeen Muringakka Curry Recipe -Prawn Drumstick Curry
The Chemmeen Muringakka Curry Recipe is a simple and comforting seafood curry that is made using authentic ground spices. The ground coconut masala is made right from scratch and stewed along with fresh prawns and drumsticks. You can serve this delicious curry along with steamed rice and a fish fry by the side.
Chemmeen Muringakka Curry Recipe is a curry that is cooked with fresh whole prawns in a ground coconut masala. The curry is so comforting to be had for a nice Sunday brunch along with steamed rice. The masala is made using fresh coconut, coriander seeds, dry red chillies, onions and turmeric which is well roasted in the pan till it releases nice flavour and it is then ground to a smooth paste and then finally stewed along with prawns and drumsticks.
Serve the Chemmeen Muringakka Curry Recipe along with steamed or ghee rice, or with some flaky Kerala parotta and Meen Varuthathu to make your Sunday lunch special.
If you are looking for more Prawn recipes here are some :
5 M
35 M
40 M
4 Servings
Ingredients
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Ingredients to roast & grind
- 1 Onion , chopped
- 4 cloves Garlic , chopped
- 2 tablespoon Coriander (Dhania) Seeds
- 1 teaspoon Cumin seeds (Jeera)
- 1/4 cup Fresh coconut , grated
- 4 Dry Red Chillies
- 1/2 teaspoon Turmeric powder (Haldi) For the Curry
- 300 grams Prawns , shells removed and deveined
- 1 Drumstick , cut into 3 inch pieces
- 1 Green Chilli , slit
- 1 Onion , sliced
- 1/2 teaspoon Red Chilli powder
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 sprig Curry leaves
- Coconut Oil , for cooking
- Salt , to taste
How to make Chemmeen Muringakka Curry Recipe -Prawn Drumstick Curry
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. After 2 whistles turn off the heat and release the pressure immediately.
Releasing the pressure immediately, will retain the fresh green color of the drumstick.
Heat 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.
Add in chopped garlic and onions into the pan. Saute until the onions turn translucent and soft.
Stir in the grated coconut and turmeric powder and saute until the coconut changes the colour slightly. This will take about 2 to 3 minutes.
Once it has sautéed well, turn off the heat and allow the masala to cool.
Once the above ingredients are cooled, add it into a grinder along with a little water to make a smooth paste. Keep this aside.
Heat a kadai with coconut oil, add mustard seeds and allow it to crackle for few seconds. Add in curry leaves and allow it to crackle for few seconds.
Add in sliced onions and sauté till they turn translucent, add in chopped green chillies and sauté for another 2 minutes.
Add the ground coconut onion paste and mix. Stir in 1 cup of water and bring the mixture to a brisk boil.
At this stage, drop in the washed and cleaned prawns, cooked drumstick, sprinkle red chilli powder and salt to taste. Simmer the Chemmeen Muringakka Curry for at least 10 minutes until the prawns are well done.
Check the salt and spices and adjust to taste accordingly. Turn off the heat and transfer the Chemmeen Muringakka Curry to a serving bowl and serve hot.
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.
