Cleaned Chemmeen / Prawns ~ 500 gram ( Small sized )
Drumsticks / Murigikka ~ 5-6 nos ( 2" pieces - split length-wise)
Shallots / Kochulli ~ 10 nos
Chopped ginger and garlic ~ 2 tbsp
Green chillies ~ 5 nos
Grated coconut ~ 1 cup
Red chilli powder ~ 2 tsp
Coriander powder ~ 1 tsp
Fennel seeds / Perinjeerakam ~ 1/4 tsp
Turmeric powder ~ 1/2 tsp
Tamarind paste ~ 1/2 tsp
Tomato ~ 1 no ( Large sized )
Salt to taste
- First heat 1 tbsp of oil in a pan and add grated coconut and in a low flame keep on roasting it till they become dark brown in color. This might take about 15-20 minutes but do make sure to stir continuously otherwise it may be get burnt.
- When the grated coconut becomes dark brown in color, add red chilly powder, coriander powder and fennel seeds and fry for about 1 minute or till the raw smell of the powders go. Then remove it from the flame and allow it to cool and then grind it to a fine paste by adding 1/4 cup of water.
- Meanwhile heat 2 tbsp oil in an another pan and add curry leaves, sliced shallots, chopped green chillies and chopped ginger and garlic and saute till onions become translucent. Then add drumsticks, prawns, turmeric powder, chopped tomato, salt and 1/2 cup water and cook covered for about 10-15 minutes. Then add ground coconut paste along with tamarind paste and mix it nicely. Cook uncovered in a medium-low flame for another 10 minutes and then remove from the flame.