250 g (8 oz)drumsticks
500 g(1 lb) uncooked prawns or large shrimp. If cooked, use 375 g (12 oz)
60 g (2 oz) chopped onion
1 tsp ground chillies, or 1 small fresh hot chilli, seeded, crushed
1 tsp paprika
½ tsp ground turmeric
1 clove garlic, crushed
1½ tsp salt
mustard oil or sunflower oil
1 tsp tomato concentrate (optional)

The drumstick is a vegetable that has been eaten with pleasure by Europeans living in India. The secret is to use young, tender, newly-picked drumsticks when trying the following recipe.

Before using the following recipe it is necessary to prepare the drumsticks. Scrape away the toughest parts of the skin then rinse them and cut into 8 - 10 cm (3 - 4 inch) pieces, then simmer in salted water until almost cooked.

If the prawns or shrimp are uncooked, give them a few minutes cooking in 300 ml (10 fl oz) water; cool them in a sieve, retaining the liquor. Then shell and devein them.

If the prawns or shrimp are already cooked, shell them and simmer the shells in 300 ml (10 fl oz) water to make a little stock. By either method, aim to end up with 250 ml (8 fl oz) stock.

Crush together the onion, spices, garlic and salt to make a paste.

Coat the base of a large pan with sunflower or mustard oil. Fry the paste for 1½ minutes.

Stir in the drumsticks and prawns or shrimp with the liquid. Cook gently until tender.

Taste for seasoning towards the end of cooking time and add the tomato concentrate gradually if it seems a good idea - it intensifies the flavour, without being recognizable.

DATE: November 2000

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