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This Drumstick Shrimp Curry features the immature pods of moringa oleifera. It is a must-try if you are curious about edible "drumsticks". | RotiNRice.com

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".
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Main Dish
Cuisine: Indian, Malaysian
Servings: 4
Calories: 184kcal
Author: Linda Ooi

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.
    Drumstick Shrimp Curry-5
  • 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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