Sunday, August 9, 2009

Shrimp with drumsticks /Chemeenum Muringakkayum

When I went to the Korean store this weekend for our groceries , there was this huge basket full of fresh tender drumsticks sitting there.It is the first time I am seeing fresh ones here.Picked a few from there and wanted to try something new with them. I looked up some recipes online and found few for drumsticks with coconut milk.For a variation I added some marinated fried shrimp to the curry ,the sweetness of the fresh shrimp and the flavour of the drumsticks rounded by the creaminess of the coconut milk was amazing .

  1. Drumsticks - 4 scraped and cut into 2 inch pieces.
  2. Tomatoes - 2 medium
  3. Shallots - 1/2 cup sliced
  4. Green chillies - 4 slit
  5. Curry leaves - 2 springs
  6. Ginger - tiny piece chopped
  7. garlic - 2 cloves chopped fine
  8. Shrimp - 15/20 shelled and de veined
  9. Coconut milk - 1 cup
  10. corriander powder - 2 tbsp
  11. Chilly powder - 2 tsp(use 1.5 tsp to marinate the shrimp in)
  12. Vinegar - 1/2 tsp(ti marinate the shrimp)
  13. turmeric powder - 1/2 tsp
  14. Oil , mustard seeds and sliced shallots for tadka

Marinate the shrimp in a mixture of chilly powder, turmeric powder,salt and vinegar for 30 minutes.Shallow fry the shrimp until browned and keep aside.In the same oil that you fried the shrimp add in the chopped shallots , ginger and garlic and stir fry for a minute.Add corriander, chilly powder and turmeric powder and saute until raw smell is gone.Ad in tomatoes and saute for few minutes.Add the drumsticks and half a cup of water and cover and cook until drumsticks are tender.Add coconut milk and bring to a simmer.Add the fried shrimp to the curry and warm .Do a tadka of mustard seeds,curry leaves and shallots in oil and pout over the curry.

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