Tuesday, December 2, 2014

How to Make Goan Kismur

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.
Typical Goan Kismur

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

  1. Soak tamarind and get the extract out of it.
  2. Clean the prawns well by removing the head and tails
  3. Take a pan add  oil and toast the prawns, keep stirring till it turns golden brown.
  4. Let it cool, if the prawns are big cut it into small pieces.
  5. Take a big bowl mix the grated coconut, chilli powder, turmeric powder, tamarind pulp, kokum and salt, mix well with your hand
  6. Keep it aside and just before serving add the roasted prawns and chopped onions.
  7. Serve along with rice as a side dish

It is so yummy that you will enjoy this.

Goan Kismur


neethu said...

what is kokum?

Anonymous said...

Kodampuli in malayalam

Marina said...

Neethu, it is kodampuli