Chemeen Muringa Curry
24
MCcurry

Ingredients 
3 tbsp freshly grated coconut
1/4 tsp turmeric powder 
1/4 tsp cumin seeds
***
300g  tiger prawns ( fresh/frozen)
1/4 tsp turmeric powder
1/2 tsp salt
1/2 tsp red chilli powder
****  
2 Moringa (cut in sticks)
Tamarind (berry size)
2 onions (sliced)
A piece of ginger(chopped)
  A green chilli (half slit) 
A big tomato(sliced)
1/2tsp red chilli powder
1/4 tsp turmeric powder
 Few curry leaves
Salt to taste
**To temper**
1 tsp mustard seeds
 1dried red chilli
Curry leaves  
Oil (coconut oil)
Method
Wash, peel & chop moringa into 5 cm sticks.
 In a bowl of water soak tamarind & keep aside.
Shell, devein and wash prawns using salt and turmeric.
Marinate in salt & red chilli powder  keep in the refrigerator for an hour.
Blend first three ingredients to a fine paste & keep aside. 
***
  Mix moringa sticks with salt, chilli & turmeric.
Add a cup of  water along with green chilli, ginger, onions & tomatoes.
Cover & cook for a while.
 When the moringa sticks are half cooked, add tamarind extract & marinated prawns.
 
When the prawns are cooked, add blended coconut paste. 
Simmer for another 5mn & remove from fire.
Garnish with fresh curry leaves .
 ***
Heat oil in a pan & splutter mustard seeds.
Then add dried chilli & curry leaves.
Add to the curry & stir.
Serve with rice.
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