Chemmeen Muringakka Curry Recipe – Prawn & Drumstick Curry
A delectable combination of succulent prawns and tender drumsticks, this Chemmeen Muringakka Curry (Prawn & Drumstick Curry) is a traditional Kerala dish that boasts rich, aromatic flavors and a delightful medley of spices. This curry brings together the earthy taste of drumsticks and the sweetness of prawns, all infused with a fragrant coconut-based masala. Perfectly paired with steamed rice, Kerala parotta, or even a simple roti, this dish promises to elevate your lunch experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Onion (chopped) | 1 medium-sized |
| Garlic (chopped) | 4 cloves |
| Coriander (Dhania) Seeds | 2 tablespoons |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Fresh Coconut (grated) | 1/4 cup |
| Dry Red Chillies | 4 whole |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Prawns (shells removed, deveined) | 300 grams |
| Drumstick (cut into 3-inch pieces) | 1 drumstick |
| Green Chilli (slit) | 1 |
| Onion (sliced) | 1 medium-sized |
| Red Chilli Powder | 1/2 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Coconut Oil | As needed for cooking |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 250 kcal |
| Protein | 22g |
| Carbohydrates | 10g |
| Fat | 15g |
| Fiber | 2g |
| Sodium | Varies based on salt added |
Preparation Time: 5 minutes
Cooking Time: 35 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Kerala
Course: Lunch
Diet: Non-Vegetarian
Instructions
Step 1: Pressure Cook the Drumsticks
Start by preparing the drumsticks. Place the drumstick pieces into a pressure cooker with 2 tablespoons of water and a pinch of salt. Close the lid and cook for 2 whistles. Once done, immediately release the pressure to preserve the drumstick’s vibrant green color.
Step 2: Prepare the Ground Masala
To make the aromatic masala paste for the curry, heat a small pan over medium heat. Add 1 teaspoon of oil and then add the cumin seeds, coriander seeds, and dry red chillies. Sauté them for about 2 minutes until they release a roasted aroma and the seeds start to crackle.
Next, add the chopped garlic and onion to the pan. Sauté until the onions turn soft and translucent. Stir in the grated coconut and turmeric powder and continue sautéing for another 2-3 minutes, or until the coconut slightly changes color.
Once the mixture has cooled, transfer it to a blender, add a splash of water, and grind into a smooth paste. Set this aside for later.
Step 3: Make the Curry
Now, in a large kadai (or deep pan), heat a tablespoon of coconut oil. Add the mustard seeds and let them crackle for a few seconds. Next, add the curry leaves and allow them to pop and release their fragrant oils.
Add the sliced onions and sauté until they turn translucent. Then, add the slit green chilli and sauté for another 2 minutes.
Once the onions have softened, add the prepared ground masala paste to the pan and mix well. Stir in 1 cup of water to thin the curry base, and bring it to a brisk boil.
At this point, add the cooked drumsticks and cleaned prawns into the curry. Sprinkle in the red chilli powder and adjust the salt to taste. Let the curry simmer for 10-12 minutes, or until the prawns are cooked through and tender.
Taste the curry and adjust the seasoning, adding more salt or spice as needed.
Step 4: Serve
Once the curry is ready, turn off the heat and transfer it to a serving bowl. Serve the Chemmeen Muringakka Curry hot with steamed rice, ghee rice, or flaky Kerala parotta for an authentic Kerala experience. You could also pair it with a side of Meen Varuthathu (fried fish) to make the meal even more special.
Tips for Perfecting the Chemmeen Muringakka Curry
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Drumsticks: Drumsticks are an essential component in this dish, adding a mild, sweet flavor that complements the prawns. Ensure that the drumsticks are pressure-cooked properly to maintain their tender texture.
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Fresh Coconut: Freshly grated coconut enhances the richness of the curry. If you don’t have fresh coconut, desiccated coconut can be used as a substitute, though fresh is preferable for its authentic flavor.
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Prawns: Be sure to clean the prawns properly by removing the shells and deveining them. Fresh prawns will give the curry the best flavor, but frozen prawns can be used if needed.
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Spices: The dry roasting of the coriander and cumin seeds is key to developing the deep, aromatic flavor base for the curry. Be sure not to skip this step for maximum flavor.
Variations and Substitutes
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Substitute for Drumsticks: If you can’t find drumsticks, you can substitute with other vegetables like potatoes, carrots, or even long beans, although the flavor will differ slightly.
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Vegan Version: For a plant-based alternative, you can replace the prawns with tofu or tempeh, and use vegetable stock instead of the fish. Additionally, ensure that the coconut oil used is pure and suitable for a vegan diet.
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Spiciness: Adjust the amount of green chillies and red chilli powder based on your spice tolerance. You can reduce the heat by using fewer chillies or leaving out the red chilli powder altogether for a milder version.
Why You’ll Love This Recipe
Chemmeen Muringakka Curry is not only rich in flavor but also offers a wonderful balance between the fresh, green flavor of drumsticks and the sweet, succulent taste of prawns. The addition of aromatic coconut, roasted spices, and curry leaves infuses the curry with layers of depth, making it a perfect dish for a comforting Kerala-style lunch. Whether you’re familiar with Kerala cuisine or trying it for the first time, this dish promises a delightful, authentic experience.
