CHEMMEEN MURINGAKKA CURRY/ PRAWNS DRUMSTICK CURRY

When it comes to seafood i prefer nadan dishes. Chemmeen Muringakka curry is a nadan dish.

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Ingredients:

  1. prawns : 1 cup
  2. drumstick : 2 nos (cut to 2 inch pieces)
  3. Raw mango : 1 no(cut to small pieces)
  4. Tomato : 1 big(chopped)
  5. Ginger : 1 small piece(crushed)
  6. green chilly : 3 nos
  7. turmeric powder : 1/2 tsp
  8. chilly powder : 1 tbsp
  9. curry leaves
  10. salt
  11. coconut grated : 1/2 coconut

Method:

  1. Wash and clean the prawns.
  2. Take a mud pot(man chutty) and add ingredients 1 to 10 and enough water and mix well with your hands.
  3. Cover and cook well until the prawns are well cooked.
  4. Grind the grated coconut with 1/4 tsp turmeric powder to a very fine paste.
  5. Add the coconut paste to cooked prawns and drumstick and mix well.
  6. Cook well for 5 minutes and adjust the salt if required.
  7. Switch off the stove. Curry is ready.

Note: 

  • You can prepare the curry in kadai but mud pot will add more taste to this curry.
  • This curry taste even better after 1 or 2 hours as it develop more flavor.

CHEMMEEN ROAST / PRAWNS ROAST

You will love this roast.This is such a finger licking dish. It is really yummy and easy to prepare. I always keep this dish in my menu when guest are arriving home.

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Ingredients : 

  1. Cleaned Prawns : 1/2 Kg
  2. Shallots : 30 nos, chopped
  3. Ginger & Garlic Paste : 1 1/2 Tbsp
  4. Tomato : 1 , small, chopped
  5. Coriander powder : 2 tbsp
  6. Chilly Powder : 2 tbsp
  7. Turmeric Powder : 1 tsp
  8. Pepper Powder : according to your taste
  9. Lemon Juice
  10. Curry Leaves
  11. Coriander Leaves
  12. Salt

Method : 

  1. Marinate the prawns with 1/2 tsp turmeric powder , 1 tbsp chilly powder and salt. Keep it for half an hour.
  2. Heat oil  in a pan and slightly fry the prawns.No need to change its color dark brown.
  3. Keep the prawns aside.
  4. In the same oil add the shallots and saute well.
  5. When the shallots become transparent add ginger garlic paste and saute.
  6. Add the remaining masalas and saute well.
  7. Add the slightly fried prawns to this and mix well.
  8. Add water and salt and cover cook.
  9. After 5 mins  add the Tomato and curry leaves and resume the cooking.
  10. When the prawns fully cooked and the gravy thickened add the lemon juice.
  11. Switch off the stove and just saute to mix the lemon juice.
  12. Garnish with corriander leaves.