Prawn-Jhinga With Drumstick Curry

Ingredientsfor 4 servings

• 250 g Prawn/Shrimp cleaned, washed and — drained
• 1 nos Drumstick — cut into 3 inch pieces, muringakka
• 1 nos Tomato — chopped
• 2 nos Onion — finely chopped
• Ginger garlic paste – 1/4 tsp
• Tamarind extract pulp by soaking in water
• 3/4 tsp Chilly powder
• 1/2 tsp Coriander powder
• Curry leaves, a few
• 1 tsp Cumin seeds
• 1 cup Coconut — grated
• 1/2 tsp Mustard seeds
• Oil, to taste
• Salt, to taste

Preparation

1. Step 1

   First Make a paste of cumin seeds, mustard seeds and cocnut.

2. Step 2

   Pour oil into a pan and heat it and let the mustard seeds crackle. Add curry leaves and chopped onions.

3. Step 3

   Cook until onion become golden brown and add ginger-garlic paste.

4. Step 4

   Stir in chopped tomatoes and fry well till tomatoes are fully mashed.

5. Step 5

   Add chilly powder, coriander powder, turmeric and required salt. Stir in low flame for a few seconds.

6. Step 6

   Add drumstick pieces and cover the pan with a lid. Cook in low flame for 5 minutes.

7. Step 7

   Add coconut paste and stir in prawns. give it a good stir and add tamarind water. Then pour 1/2 cup water and heat the pan. 8)When boiling starts, lower the flame and cover with a lid. Cook in low flame for 10-15 minutes until prawns are done.

8. Step 8

   Prawn/jhinga with drumstick curry, apt with rice/roti, is ready.

9. Step 9

   Note: Make sure that the curry is not too tangy by adding an excess of tamarind pulp.