Chemmeen Muringakka Curry / Prawn and Drumstick Curry

Chemmeen muringakka curry

Ingredients (Serves 4 – 5)

1. Chemmeen / prawns – 15 – 18 medium sized, cleaned

2. Muringakka / drumstick – 2, cut into 2 inch pieces

3. Coconut oil – 1.5 tbsp

4. Pearl onions – 8 – 10, thinly sliced

    Ginger – 3/4 inch, thinly sliced

    Green chilies – 2 – 3, slit

    Curry leaves – A few

5. Turmeric powder – 1/2 tsp

    Kashmiri chilly powder – 1 tsp

    Hot water –  Around 1.5 cup

6. Grated coconut – 1 – 1.5 cup

    Turmeric powder – 1/4 tsp

7. Raw mango, sour – 1 small, peeled and sliced or cubed

8. Salt – To taste

9. Coconut oil – 2 tsp

    Mustard seeds  – 3/4 tsp

    Dried red chilies – 2, broken

    Pearl onions – 4, thinly sliced

    Curry leaves – A few


1. Grind grated coconut along with turmeric powder to a fine paste.

2. Heat 1 – 1.5 tbsp coconut oil in a manchatti at medium-high heat. Add pearl onions, ginger, green chilies, curry leaves and a pinch of salt. When pearl onions turn transparent, add turmeric powder, chilly powder and mix well. Add hot water and bring to a boil. Next add drumstick pieces and cook for 3 – 4 minutes. Add in the ground coconut mixture and salt, to taste. Bring to a boil. Finally add prawns and raw mangoes. Cook covered for 8 – 10 minutes until done. Switch off.

3. Heat 2 tsp coconut oil in a small pan. Splutter mustard seeds and fry dried red chilies, pearl onions and curry leaves. Fry until pearl onions turn golden brown. Switch off and pour this tadka over the prawn curry. Cover with a lid for 10 minutes. Mix well and serve hot with rice and other side-dishes.

Chemmen muringakka curry1

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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