Authentic Konkani Kismoor with Steamed Rice
A crunchy and tangy Konkani delicacy made with roasted dried prawns, finely chopped onions, and fresh coconut, tossed in vibrant spices. It offers a delightful coastal explosion of textures and flavors that pairs wonderfully with a warm plate of rice.
25min
Total Time
4
Servings
Konkani
Cuisine
Recipe
1
Dry roast the cleaned dried prawns in a pan over medium heat until they become crispy and aromatic, then set aside.
2
In the same pan, heat the coconut oil and add fresh curry leaves and chopped onions, sautéing until translucent.
3
Add the red chili powder, turmeric powder, and salt, stirring well for a minute over low heat.
4
Add the roasted dried prawns, grated coconut, and the soaked kokum along with a splash of its water.
5
Toss everything together vigorously on high heat for 2-3 minutes so the flavors meld and the mixture becomes dry and crunchy.
6
Remove from heat and serve hot alongside steamed rice.
Ingredients
1 cup dried prawns (sukha jinga), washed and drained
1 cup freshly grated coconut
2 medium red onions, finely chopped
2-3 kokum petals soaked in warm water
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
2 tablespoons coconut oil
Salt to taste
A few fresh curry leaves
*This AI-generated recipe may contain inaccuracies.