Dry prawn kismur is a popular dish in Goa, which is served along with rice. It is a day to day dish in every house like the Chutney’s used in South Indian homes.
I just fell in love with Kismur the moment I had the Goan Thali meals and decided to make it as soon as I got back home.
Dry prawns 1 Cup
Tamarind One lemon size
Kokum 2-3 pieces
Red Chilli powder 1 tsp
Turmeric powder ¼ tsp
Cocount oil 2 tsp
Onion chopped 1
Grated Coconut 1 Cup
Salt to taste
- Soak tamarind and get the extract out of it.
- Clean the prawns well by removing the head and tails
- Take a pan add oil and toast the prawns, keep stirring till it turns golden brown.
- Let it cool, if the prawns are big cut it into small pieces.
- Take a big bowl mix the grated coconut, chilli powder, turmeric powder, tamarind pulp, kokum and salt, mix well with your hand
- Keep it aside and just before serving add the roasted prawns and chopped onions.
- Serve along with rice as a side dish
It is so yummy that you will enjoy this.