Spicy n Tangy Shrimp n Drumstick Curry or Iral Poricha Kuzhambhu as we all South Indians call it!! A classic and a traditional curry with the combination of Shrimp and drumstick cooked in a spicy yet tangy tamarind sauce flavored with coconut milk and served with rice or flatbread ! Simple comforting and just yum! If you need just a word to sum it up – it’s CURRYLICIOUS!!
I love the combination of drumsticks with shrimp but you can also add radish or potato. They taste equally good ! I’ve used coconut milk but if you have few pieces of fresh coconut, just grind them and add it to the curry instead of the coconut milk. The shrimp cooks very fast. So make sure to check the curry frequently and check to see if the shrimp has cooked. Because if the shrimp is overcooked it becomes rubbery! This curry goes soo well with idly or dosa. Try it out folks and you’ll know what South Indian food really is!! Simply yum mmm!
Guys I’ve added a tsp of sugar in the curry. Never omit it ! It really enhances the taste! Trust me, the curry won’t taste sweet at all!! This is my grand mom’s little secret to all her signature dishes! CURRYLICIOUS !!! Isn’t it? As soon after I photographed, we had it with rice and flatbread and licked it clean!! Soooo comforting and yum! CURRYLICIOUS it was and so was our weekend!!
Here goes the recipe of this delicious curry!
- Shrimp – 1/2 kg / 1 lb
- Drumsticks – 2 nos
- Mustard seeds – 1 tsp
- curry leaves – few
- Onions – 1 big or 2 medium (sliced)
- Green Chilies – 4 nos slit lengthwise
- Ginger Garlic paste – 2 tbsp
- Tomato – 3 <g class=”gr_ gr_106 gr-alert gr_gramm gr_run_anim Grammar multiReplace” id=”106″ data-gr-id=”106″>medium</g> finely chopped
- Red Chili powder – 2 tbsp
- Coriander powder – 2 tbsp
- Turmeric powder – a pinch
- Thick Tamarind water – 1 cup (see notes)
- Sugar – 1 tsp (see notes)
- Salt – to taste
- Coriander leaves – 1 tbsp (finely chopped for garnishing)
- Oil – 3 tbsp
- Coconut Milk – 1/2 cup. ( or few pieces of coconut ground)
- Cut the drumsticks into 2 or 3-inch piece removing the outer strings.
- Clean the shrimp, wash them well and keep aside.
- Heat 2 tbsp oil in a pan, add the mustard seeds.
- When the mustard seeds crackle, add the curry leaves. then add the onions and saute for a minute. Add a little salt to the onions, so that they sweat fast.
- Now add in the slit green chilies and ginger garlic paste. Saute well till the raw flavor of the ginger garlic paste goes off.
- Once they are well sauteed, add the chopped tomato and saute for a minute.
- Add the drumsticks and all the masala powders( chili powder, coriander powder, turmeric powder, salt, and sugar).
- Mix well. Add about 1 cup of tamarind water to the curry, check the seasoning and bring it to a boil. then switch the flame to medium and let the drumsticks cook.
- once the drumsticks have cooked add the cleaned shrimp, keep the flame on medium and let the curry boil for about 5-10 mins with the lid on till the shrimp is cooked. The shrimp cooks very fast. So make sure to check the curry frequently and check to see if the shrimp has cooked. Because if the shrimp is overcooked it becomes rubbery!
- Once the shrimp is cooked, add the coconut milk or ground coconut and let it simmer for a minute or two. Switch off the flame, garnish it with coriander leaves!
- Enjoy with rice or flatbread!
Jyothi Rajesh says
Oh my I love this curry, my mom makes prawns curry very similar to this and I know how delicious it turns out 🙂
Janani Rakesh Kumar says
It tasted soo good jyo and we licked it clean!