Ingredients:-
- Chemmeen/Shrimp/Prawns: 1/4 kg /1/2 lb (Washed & Cleaned)
Muringakka/Drumstick: 2 (cut into lengthwise) - Oil: 2 tsp
- Mustard seeds: 1/2 tsp
- Fenugreek seed: 1/4 tsp
- Shallots/Pearl onion: 6 nos (sliced)
- Tomato:- 1
- Curry leaves: 1 sprig
- Green Chillies: 2 nos
- Red chili powder: 1 tsp
- Turmeric powder: 1/2 tsp
- Garlic: 2 cloves (crushed)
- Ginger: 1/2″ piece (grated)
- Salt to taste
To Grind :
- Grated coconut: 1/2 cup
- Turmeric powder: 1/4 tsp
- Red chili powder- 1/2 tsp
- Coriander powder:-1/2 tsp
- Cumin seed: 1/2 tsp
Method:-
Heat coconut oil in a pan or manchatti (preferably in ‘manchatti’ an earthen pot), splutter mustard, fenugreek seeds,add curry leaves & shallot saute till it turns to light brown and add tomato and drumstick, grated ginger, crushed garlic, turmeric and red chilli powder and saute until the raw smell of the masalas goes. When drumstick is half cooked; add the cleaned prawns, salt to taste and add 1 cup of water and cook until its done.
Grind the ingredients listed to be ground to a thick smooth paste with little water.(Take care while grinding it shouldn’t be watery)
Add the grounded coconut paste and lower the fire and cook for 3-5 minutes.
Add a tsp of coconut oil and fresh cherry levels at the end and serve hot with boiled rice.
