Konchu Muringaka Theeyal

Ingredients

Konchu (prawns) - 250 gms (cleaned)
Drumstick split and cut - 2 Nos
Shallots (Kochulli) whole - 15-20
Green chilli slit - 2-3
Ginger cut small - 1 teaspoon
Garlic cloves whole - 5-6
Tomatoes thinly sliced - 1
Tomatoes cut lengthwise -1
Curry leaves - 2
Coconut oil - 2 1/2 tablespoons
Mustard seeds - 1/2 teaspoon
Fenugreek seeds - 1/4 teaspoon
Coconut paste (fried golden colour and ground) - 4 tablespoon
Chilli powder - 1 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander powder - 1 1/2 tablespoon
Meenpuli (Cocum) - 3-4 pieces (Washed and socked in water)

Method

Heat an earthen pot (chatti), pour 1 1/2 table spoon coconut oil. Splutter mustard seeds and add fenugreek seeds. When the fenugreek seeds become little brown colour add ginger and garlic and fry. Now add shallots, green chillies and saute. Add turmeric, chilli powder and coriander powder and fry. Add thinly sliced tomatoes and cook. When it become soft, add the prawns, drumstick and cook. Now add the coconut paste. Add meen puli and cook till the gravy thickens. Finally add the tomatoes cut long, curry leaves and 1 tabelspoon fresh coconut oil and serve hot with steamed rice.