Drumstick, Raw Banana and Potato Prawn Curry Recipe

This is my own version of drumstick, raw banana, potato and prawn curry. The flavor and taste in this recipe is ultimate because I'm using freshly ground masala paste, freshly extracted coconut milk, veggies and fresh water prawns. This prawn curry is superb with idiyappam, dosa, idly, steam cooked rice or chapathi. 

Recipe is Uploaded on Youtube English and Tamil Channel 😊

Ingredients To Prepare Curry:
1inch Pieces Drumstick 6 nos
1 Medium Potato
1 Medium Raw Banana
1 Cup Coconut Milk
2 Tsp Tamarind Pulp
1/4 Tsp Chilly Powder

1/4 Tsp Coriander Powder
1/4 Tsp Turmeric Powder
1/2 Cup Shallots
1 1/2 Medium Tomato
2 Green Chilies
2 Sprigs Curry Leaves
1 Tbsp Ginger and Garlic Paste
1/4 Tsp Asafetida
1 Inch Stick Cinnamon
Salt as per taste
Coconut and Sunflower Oil

Prep:
Chop and remove the fibers from drumstick, rinse in water twice. Chop the drumstick into 1 1/2 Inch pieces we need 6 pieces. After chopping the drumstick place it in a pot of water.
Peel and remove the hard fiber from raw banana rinse in water twice. Chop it into 1 inch cubes and place it in water along with drumstick.
Peel and wash potato, chop it into 1 inch cubes and place it in the same pot of water along with raw banana and drumstick.
Crack and peel fresh coconut. Chop it into tiny pieces and add it to a mixer jar, add small portions of warm water and grind the coconut. Transfer the ground coconut to a sieves and squeeze and extract coconut milk. reserve the coconut milk.

Peel and rinse the shallots well. Chop into halves and quarters and reserve.
Wash and finely chop tomatoes.

Soak 1 tbsp tamarind in hot water.

Ingredients for Prawns:

600 Grams Fresh Water Prawns

1/4 Tsp Chilly Powder

1/4 Tsp Turmeric Powder

1/4 Tsp Ginger and Garlic paste

1/4 Tsp Salt

Prep Cook Prawns:

Peel, devein and rinse the prawns well. Place it in a colander allow excess moisture to drain.

Peel and wash equal portions of ginger and garlic. Add it to a mixerjar and grind to form a smooth paste.

Half cook Prawns:
In the same wok we fried the masala paste add 1 tsp coconut oil.
Cleaned prawns, 1/2 tsp ginger and garlic paste, 1/4 tsp chilly powder, 1/4 tsp turmeric powder, 1/4 tsp salt stir well and fry for 2 minutes and remove the prawns from flame.

Ingredients For Masala Paste:

1/2 Large Onion

2 Green Chilies

10 Cashews

1/4 Cup Fresh Coconut

10 Pods Garlic 

1 Inch Ginger

2 Sprigs Curry Leaves

1/4 Tsp Fennel

1/4 Tsp Cumin

3 Cardamoms

3 Cloves

1 Inch Cinnamon Stick

1/4 Tsp Black Pepper

2 Strands Javitri

2 Dried Red Chilies

1 Star Anise

1/4 Tsp Fenugreek

Prep for Masala Paste:
Remove the stems from chilies and slit it in the middle.
Separate the curry leaves and rinse in water. Drain and reserve.
Peel, wash and slice 1/2 large onion.
Grate or chop 3 tbsp fresh coconut.
Remove stem from green chilies and reserve.
Peel, wash and reserve 1 inch ginger
Peel, wash and reserve 8 pods garlic
Separate 2 sprigs curry leaves and reserve.
Soak 8 cashews in hot water.

To Prepare Freshly Ground Masala Paste:
Heat a wok on medium flame. Add 1 tbsp coconut oil and 1 tbsp sunflower oil.
Add cinnamon, cardamom, cloves, fenugreek seeds, star anise, black pepper corns, fennel,2 strands Javitri (mace), 2 dried red chilies, and cumin allow the spices to splutter.
Next add sliced onion, roughly chopped ginger, garlic, curry leaves, fresh coconut, and green chilies fry all the ingredients till the coconut turns golden in color, next drain and add cashews and fry all the ingredients.
Remove the fried ingredients from flame and allow it to reach room temp.
Add the fried ingredients to a mixerjar and grind to form a smooth paste. We can add a splash of water to grind all the ingredients.

To prepare the curry:
Heat a wok on medium flame. Add 2 tbsp coconut oil and 1 tbsp sunflower oil allow it to reach smoking.
Add mustard seeds, cumin seeds, dried red chilies and asafetida allow it to splutter.
Next add shallots, chopped tomato, slit green chilies, 1/4 tsp salt and curry leaves start to stir and fry all the ingredients till the onion turns transparent.
Drain and add chopped drumstick, 1/4 tsp chilly powder, 1/4 tsp coriander powder and 1/4 tsp turmeric powder and fry all the ingredients for two minutes. Add a cup of water and stir well cover and cook the drumstick till tender.
Once the drumstick has softened, drain and add raw banana and potato stir well, cover and cook the veggies till tender.
Add the cooked prawns to the veggies, followed by the masala  paste and stir well check for salt and add salt as per taste.
Place on medium flame add coconut and stir well allow it to boil.
Once the curry starts to boil add tamarind pulp and stir well allow to boil for another minute and remove from flame garnish with finely chopped coriander leaves and serve hot with steam cooked rice...Enjoy!