Welcome to a culinary journey to Kerala, where the vibrant flavors of "Prawns Drumstick Curry Chemmeen Muringakka Theeyal" will transport your taste buds to tropical shores! This delightful dish, bursting with the richness of fresh prawns and the unique taste of drumsticks, is a must-try for any seafood lover. With its aromatic spices and creamy coconut base, this curry promises to be the star of your dinner table. Whether you’re looking to impress your guests or simply indulge in a comforting meal, this recipe is your ticket to an unforgettable dining experience. Dive in to discover the secrets of this exquisite Kerala delicacy that will leave everyone asking for seconds!
Ingredients
- 500g prawns, cleaned
- 2 drumsticks, cut into pieces
- 1 cup grated coconut
- 2 tablespoons roasted coriander powder
- 1 tablespoon chili powder
- 1 teaspoon turmeric powder
- 1 onion, chopped
- 2 green chilies, slit
- Curry leaves for garnish
Instructions
- Clean the prawns thoroughly, removing shells and deveining. Wash and pat dry with a clean kitchen towel.
- Cut drumsticks into 2-3 inch long pieces, ensuring they are fresh and tender.
- In a heavy-bottomed pan, dry roast grated coconut until it turns golden brown and releases a nutty aroma. Set aside to cool.
- Grind the roasted coconut into a smooth, fine paste using minimal water. Keep the coconut paste ready.
- Heat coconut oil in a traditional Kerala-style clay pot or a heavy pan.
- Add chopped onions and green chilies, sauté until onions turn translucent and golden.
- Add turmeric powder, chili powder, and roasted coriander powder. Sauté the spices for 30 seconds to release their flavors.
- Add drumstick pieces and sauté for 2-3 minutes to coat with spices.
- Pour in the ground coconut paste and mix well with the vegetables.
- Add water to create a medium-thick gravy consistency. Bring to a gentle boil.
- Add cleaned prawns and cook on medium heat for 8-10 minutes until prawns are tender and cooked through.
- Season with salt to taste and adjust gravy thickness if needed.
- Garnish with fresh curry leaves and remove from heat.
- Let the curry rest for 5 minutes to allow flavors to meld together before serving.
- Serve hot with steamed rice or Kerala parotta.
Tips
- Fresh Ingredients Matter: Always use the freshest prawns and drumsticks for the best flavor. If possible, buy prawns that are still in their shells for maximum freshness.
- Roasting Coconut: Be patient while roasting the coconut. Stir continuously to avoid burning, as the perfect golden-brown color enhances the dish’s flavor profile.
- Spice Adjustments: Feel free to adjust the chili powder according to your heat preference. Adding more chili can give it an extra kick if you enjoy spicy food!
- Coconut Oil: Using coconut oil is essential for an authentic taste. It complements the curry's flavors beautifully and adds a distinct aroma.
- Resting Time: Allow the curry to rest for a few minutes after cooking. This helps the flavors meld together, resulting in a richer taste.
- Serving Suggestions: Pair this curry with steamed rice or Kerala parotta for the perfect meal. A side of pickles or papadam can also elevate your dining experience!
- Storage: Leftovers can be stored in the refrigerator for up to two days. Reheat gently on the stove to maintain the curry's texture and flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 28g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 180mg
