Chemmeen muringakka curry | Prawn drumstick curry


Chemmeen muringakka curry is very special curry in south Kerala. As I am from malabar I was new to this dish. When I heard about these prawn and drumstick combination, it was wired for me. But now I wouldn’t say like that,  because these are fabulous!!

This is my mother-in-law’s recipe. I make this curry rarely, thus it forced me to ran and grab my cookbook in which I used to write all my recipes. Unfortunately I was not happy with it as I didn’t note down the accurate measurements which is very very important for this curry. Finally called my mother-in-law, and made this super flavourful prawns curry, one of my favourites.


As I mentioned about prawns should be fresh and the drumstick should be tender, only then you will get the correct taste. Roasted coconut is also another key ingredient for this curry. Try this curry, I am damn sure you will like it….


For curry:

  • 500 gm prawns
  • 3 tender drumsticks (peeled and cut 2 1/2 inches)
  • 1 tsp red chilly powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp fennel powder
  • 2 sliced green chillies
  • salt
  • 2 cups water

For roasted coconut:

  • 1 cup coconut thinly shredded
  • 8- 10 shallots (roughly chopped)
  • 4 cloves garlic (chopped)
  • 1 piece chopped ginger (1 1/2 inches)
  • 1 tbsp coconut oil
  • water to make paste

For seasoning:

  • 5 shallots thinly sliced
  • 3/4 tsp fenugreek seeds
  • 1 string curry leaves
  • 1 tbsp coconut oil

Mix cleaned prawns with chilly powder, fennel powder, turmeric powder, salt and cook it in a pressure cooker for one whistle. Let it cool naturally and keep it aside.

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In a pan take coconut, shallots, ginger, garlic, curry leaves, coconut  oil. Roast it till golden colour in medium flame, don’t let it burn it. Add chilly powder and coriander powder into it. Sauté it for few seconds in medium flame until the powder release a good smell.

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Rest the roasted coconut to cool completely and grind it into thick fine paste. Put the coconut paste, drumsticks, and cooked prawns along with leftover water into a vessel (use clay pot to get best results).

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Add water, green chillies, salt and mix well. Allow the curry to boil and let the gravy thickens, once the gravy thickens and drumsticks are cooked turnoff the flame. In a sauce pan heat oil and sauté shallots until golden brown, then add curry leaves.

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Add the prepared seasoning into the curry and close it using a lid. Allow the curry to rest for at least  30 mins to settle down all the flavours.


Serve with your rice or with any of your favourites.
Happy cooking!

  • Grind the coconut into fine paste.
  • This curry tastes better next day.



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