Murungakkai Chemmeen Curry: Tamilian Prawn Curry With Drumsticks

Coming from a Tamil-Mangalorean family, our collective love for seafood in both cuisines was evident in the kitchens of homes, across the family. Amongst all the pomfret and fresh water fish curries, sukkas, rawa fry and more, the one type of seafood I was obsessed with, growing up, was prawns in practically anything. I have vivid memories of my aunt grinding up fresh, cleaned prawns with garlic, chillies and cheese to slather on slices of white bread which were fried in butter, as a snack to eat with our glass of chocolate milk every evening.

My grandmothers on both sides of the family pride themselves in being expert cooks and would make the most delicious curries and rassa which were then mopped up with rice or neer dosas. This particular recipe of prawn curry cooked with drumsticks is a popular dish in Tamilian homes and although there are innumerable variations to how one can make it, the foundation of the curry is fortified with toasted coconut and whole spices, ground to a fine paste. As the spices and the coconut in the curry cook and develop a complex flavour, it is infused with the vegetal sweet flavour of the drumstick, which also cooks simultaneously in the curry base.

Ingredients

• 2 medium-sized drumsticks
• 250 grams fresh prawns, cleaned
• 2 onions, chopped
• 7-8 garlic cloves, chopped
• 1 teaspoon cumin seeds
• 3 Guntur chillies
• 5-6 Byadgi chillies
• 1 teaspoon red chilli powder
• 1 teaspoon turmeric powder
• 1 spring curry leaves
• 1 teaspoon mustard seeds
• ¼ cup freshly grated coconut
• 2 tablespoon coriander seeds
• 3-4 tablespoons coconut oil
• Salt to taste

Image Credits: Archana's Kitchen

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Family Recipe: Murungai-Eeral (Drumstick & Prawn) Curry

Method

• In a dry pan, toast the coriander seeds, both varieties of chillies, cumin seeds and coconut until they turn a toasty brown and begin to turn aromatic. Cool lightly and add to a grinder, along with half of the chopped onions, garlic cloves and 3 tablespoons of hot water. Grind to a fine paste.
• Heat some coconut oil in a clay pot or kadhai and temper using the mustard seeds and curry leaves. Once they begin to splutter, add the chopped onions and saute for 4-5 minutes. Once they turn a light brown, tip in the ground paste and cook until the mixture turns a deeper shade of red.
• Season lightly with salt and add the turmeric and chilli powder. If you do not want your curry to be too spicy, add a teaspoon of sugar to balance the flavour.
• Cut the drumstick into 2-inch size pieces and add them to the red mixture. Toss everything well so that the flavour base coats the drumsticks. Add half a cup of water and this stage and lower the flame. Cover and cook for 12-14 minutes, until the drumsticks have been tenderised considerably.
• Add the prawns and cook for another 2-3 minutes and take off the heat. Allow it to cool down gradually and eat warm with dosas or rice.