Drumstick Shrimp Curry
This Drumstick Shrimp Curry features the immature pods of moringa oleifera. It is a must-try if you are curious about edible "drumsticks".
Ingredients
- 6 drumsticks (moringa oleifera)
- ½ lb shrimp (peeled and deveined) (225g)
- 2 tomatoes (cubed)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 sprig curry leaves
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- 2 tbsp curry powder
- 1 tsp tamarind concentrate
- 1 cup water (240 ml)
- 2 tbsp vegetable oil
- Salt to taste
Instructions
- 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 vegetable 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 shrimp and allow it to cook for another 3 minutes or until shrimps curl and turn pink.
- Remove and serve with steamed rice.
Nutrition
Calories: 184kcal
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