Shrimp and Drumstick in coconut milk

There is a giant drumstick tree at our relative’s place nearby and it is a feast for the eyes to see the bunch of drumsticks hanging from each small branch. Drumstick trees are so brittle; the trees often break due to the strong winds here. Yet, they are resilient and they grow back again from the branch with much vigor. It is amazing to see the tree growing around 6 feet in a year.

We all raid the tree, scrape the drumsticks, cut them into bite size pieces and freeze them until it starts to fruit again.

A very delicious curry is made with drumsticks and shrimp. There are many versions of it and mine is a very simple version as usual.

Drumstick pieces scraped and cut and split into two – 2 cups
Shrimp cleaned and deveined - 2 cups

Coriander powder – 2 table spoon
Crushed black pepper – 1 tsp
Red chili powder – 1 table spoon
Green chilies slit – 4
Onion – ½ cup
Curry leaves – 1 sprig
Ginger scraped and crushed – 1 tsp
Garlic pods – 7 diced thin
Kudampuli - 4
Turmeric powder – 1 tsp
Salt enough

Coconut milk thick – 2 cups

Cook drumsticks with all of the above adding salt in 1.5 cup coconut milk and 2 cups of water. When drumsticks are almost cooked, add the cleaned shrimp and cook for 5 or 6 minutes. Turn off heat and stir in the rest of the coconut milk. Adjust salt.

Heat 1 tsp oil, sauté thinly diced 2 tsp shallots (can use onion too). When the shallots turn brown, add two whole red chili (broken into two) and a sprig of curry leaves. Add to the dish.

Serve with rice.