This Drumstick Shrimp Curry features the immature pods of moringa oleifera. It is a must-try if you are curious about edible “drumsticks”.
Today, I am taking a short break from my posts on England with a shout out to the people at Easy Canvas Prints who contacted me some weeks back about having one of my pictures on canvas. I was thrilled! Having just returned from a road trip to South Dakota, I decided to use the picture of the Cathedral Rocks taken in Custer State Park seen in my post Ma Biren Goes West – Part I.
For the sake of comparison, I have included the picture here. The original picture was cropped to fit the dimensions of the canvas a little better.
The picture below is the one on canvas. Take a look at the excellent transfer from the original to the canvas! The photo was all to scale with no distortion. The edges are mirrored and wrapped around the frame beautifully. Though the colors are a little cooler, you can hardly tell the difference. Orders can be done on-line and it took only a few minutes to upload my picture to their website. The delivery was fast and prompt with the canvas arriving in just a few days. I am really happy with the results and the canvas is currently up on the wall in the family room. 🙂
And now, let us get on with today’s recipe. I enjoy spicy food and curry is one of my favorite kinds of spicy food. This Drumstick Shrimp Curry was prepared in support of my Singaporean friends in their “Cook and Share a Pot of Curry!” event this past Sunday, August 21, 2011.
Drumsticks are the immature green pods of the moringa oleifera tree. They are the most valued and widely used part of the tree, commonly consumed by the Indians in curries, sambars, kormas, and dals. The leaves, flowers, and roots are also edible.
The outer rind is tough and not eaten. The drumstick segments are cooked till soft so that it can be split opened easily. The flesh and wing seeds are then scrapped from the rind and eaten. They have a mild taste, almost like asparagus. The seeds are a little crunchy.
Drumsticks can be found in the frozen section of Indian grocery stores. Pre-cut and pre-packaged drumsticks are much cheaper and easier to find than fresh drumsticks.
It has been a while since I ate drumsticks. I could not resist bringing some fresh ones home from the Indian grocery store last weekend. I made a slightly tangy curry using curry powder and tamarind paste. This Drumstick Shrimp Curry is a must-try if you are curious and have never eaten “drumsticks”. It really is quite delicious.
- 6 drumsticks (moringa oleifera)
- ½ lb shrimp, peeled and deveined
- 2 tomatoes, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bunch curry leaves
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- 2 tbsp curry powder
- 1 tsp tamarind paste
- 1 cup (240 ml) water
- 2 tbsp canola oil
- Using a vegetable peeler, peel some of the tough skin off drumsticks. Cut off the ends and then cut drumsticks into 3-inch lengths.
- Heat oil in a medium sized pot. Fry onions, garlic, curry leaves, cumin, and mustard seeds in hot oil until fragrant and lightly browned, about 3 minutes. Add curry powder and continue to stir for another 2 minutes. Pour in water and allow it to come to a boil. Stir in tamarind paste and season with salt.
- Add drumsticks and tomatoes. When it comes back to a boil, reduce heat and allow it to simmer for 10 minutes. Finally add shrimps and allow it to cook for another 3 minutes or until shrimps curl and turn pink.
- Remove and serve with steamed rice.
Disclaimer: Although the canvas was sent to me for free, I did not receive any monetary compensation for this write up. What was written are my personal thoughts and view. For full disclaimer, please click here.
Enjoy…..and have a wonderful day! 😎