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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. 

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Releasing the pressure immediately, will retain the fresh green color of the drumstick. 

To make the ground masala for the Chemmeen Muringakka Curry

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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.

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Add in chopped garlic and onions into the pan. Saute until the onions turn translucent and soft.

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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.

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Once it has sautéed well, turn off the heat and allow the masala to cool.

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Once the above ingredients are cooled, add it into a grinder along with a little water to make a smooth paste. Keep this aside.

To make the curry

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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.

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

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Add the ground coconut onion paste and mix. Stir in 1 cup of water and bring the mixture to a brisk boil.

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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.

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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.

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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.

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