Spicy Drumsticks with Dry Prawns and Tomato Salsa

1.In a large bowl, combine the chicken drumsticks with soy sauce, lemon juice, cumin powder, coriander powder, paprika, turmeric powder, salt, and pepper. Mix well to coat the drumsticks evenly. Marinate for at least 30 minutes, preferably overnight in the refrigerator for deeper flavor.

2.While the drumsticks are marinating, prepare the dry prawns. Rinse them under cold water and soak them in warm water for about 15 minutes to soften. Drain and set aside.

3.In a skillet over medium heat, add a little oil and sauté the chopped onion until translucent. Add the minced garlic, ginger, and green chilies, and cook for another 2-3 minutes until fragrant.

4.Add the diced tomatoes to the skillet and cook until they soften and release their juices, about 5-7 minutes. Stir in the soaked dry prawns and cook for an additional 3-4 minutes until they are heated through. Season with salt and pepper to taste. Remove from heat and set aside.

5.Preheat your oven to 400°F (200°C). Place the marinated drumsticks on a baking sheet lined with parchment paper. Bake in the preheated oven for 35-40 minutes, turning halfway through, until the drumsticks are golden brown and cooked through (internal temperature should reach 165°F or 75°C).

6.Once the drumsticks are done, remove them from the oven and let them rest for a few minutes. Serve the drumsticks hot, topped with the dry prawn and tomato salsa, and garnish with fresh cilantro.