Goan Kismur
A deliciously crunchy and tangy Goan side dish made with roasted dried prawns, freshly grated coconut, and fragrant spices. It brings an authentic coastal punch to any traditional Goan meal.
20min
Total Time
4
Servings
Goan
Cuisine
Recipe
1
Rinse the dried prawns thoroughly in warm water and drain well to remove any sand or impurities.
2
Heat a dry pan over medium heat and roast the cleaned dried prawns until they become crisp and aromatic. Remove and set aside.
3
In the same pan, heat coconut oil and add curry leaves, chopped green chillies, and finely chopped onions. Sauté until the onions turn translucent.
4
Add the chopped tomatoes, turmeric powder, red chilli powder, and salt. Cook until the tomatoes are soft.
5
Stir in the freshly grated coconut and tamarind pulp, mixing well for a couple of minutes.
6
Finally, toss in the roasted dried prawns, combine everything thoroughly, and turn off the heat.
7
Garnish with fresh coriander leaves and serve warm as a side dish with steamed rice and curry.
Ingredients
1 cup dried small prawns (sukhe chingri)
1 cup fresh grated coconut
1 medium onion, finely chopped
2 green chillies, finely chopped
1 small tomato, finely chopped
1 sprig curry leaves
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
2 tablespoons coconut oil
1 tablespoon tamarind pulp
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.