Friday, 2 March 2012




     1)    Fresh small prawns after shelling and cleaning – 600 gm.
     2)    Fresh, fleshy tender drumstick – 200 gm.
     3)    Mature green mango – a side slice
     4)    Tender curry leaves – 3 sprigs
     5)    Fresh coconut – 1 no.
     6)    Cumin seeds – ½ teaspoon
     7)    Turmeric powder – ½ teaspoon
     8)    Hot red chili powder – 2 teaspoons
     9)    Mustard seeds – ½ teaspoon
     10)     Coconut oil – 2 teaspoons
     11)     Hot green chilies – 2 Nos.
     12)     Salt – 1¼ teaspoons

To Cook:

          Cut off the tips of the drumstick and cut it into approximately 2½ inch (6 cm.) long pieces. Cut the mango slice roughly into 2 or 3 pieces. Discard the stems of the green chilies and slit the thicker ends into halves along half their lengths.

          Set a curry vessel on high heat. Put in the drumstick pieces and the chilies and pour in enough water to immerse the pieces. Tip in the salt and the turmeric powder. When it starts to boil, turn down the heat and cover with a lid. Stir occasionally.

          Meanwhile, grate then coconut. Put the grated coconut together with the cumin seeds into a food processor. Pour in just enough water to grind it to superfine paste. Remember, the smoother the paste, the tastier the curry. Now check to see whether the drumstick is cooked. Press with a knife. If the knife goes through the drumstick smoothly and easily, it is cooked.

          Now tip in the cleaned prawns and the split green chilies. Stir occasionally. As soon as the prawns turn white in colour, pour in the coconut paste and stir. Add enough water to bring the curry to a pourable consistency. Turn up the heat. Now add the chili powder and stir nicely.

          Taste and add more salt or chili powder only if required, keeping in mind that this curry is a nice, mild one. Switch off the heat and cover with the lid. Set a small pan on low heat. Pour in the coconut oil and tip in the mustard seeds. When they are about to finish spluttering, pull the curry leaves off their sprigs and put them in. stir once and switch off the heat.

          Pour the entire contents of the pan into the curry. Stir and cover again. Let the curry rest for at least 30 minutes (the more it rests, the tastier it becomes). Serve hot with a heap of soft parboiled rice. Do cook and enjoy this simple, healthy, wonderful curry for certain!

Bon appétit!!!

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