My Sister’s Kitchen : Drumstick white curry

This is a true Jaffna dish, was our Dad's favourite, and our grandma used to give it a personal twist with different surprises in it, like prawns and Maldive fish. My sister has made it our very popular pick for Sunday lunch, it's a perfect combo with good white rice for a heavy Sunday happy feast.
Try it!
 
 

Ingredients

Drumsticks cut in to 3 inch cut in half  - 500g
Onions 50g
Chilis 3
Tomatoes 2
Curry leaves
Salt
Prawns 100g
Tumeric powder -1tsp
Coriander powder- 1tsp
Chillie powder -1/2 tsp
Grated coconut 50g
Uluhal 5g
Oil 2 tbs
Egg 1
Coconut milk 2cups

Grind the coconut to a thick paste and set aside

Temper onions, chilis, tomatoes, curry leaves, with uluhal and and the ground coconut with the spices

Continue to temper until the oil separates

Add the drum sticks and add coconut milk and salt, let is cook until tender

Add the prawns when the gravy has reduced in half (you can add some thick coconut cream if you prefer)

Beat one egg and add when you are about to take off heat and mix well. The existing heat in the gravy would cook the egg and that would give a thick rich gravy.