Sukya Bangdyachi Kismoor or Dry prawns kismoor is an authentic Goan dish prepared by mixing fresh grated coconut, raw onion and other ingredients. The name kismoor means mixture or to mix everything together. This kismoor is now served in most Goan restaurants as a side dish with fish curry, and rice.
Sukya Bangdyachi Kismoor (Dry Mackerel Kismoor)
Course: Non VegCuisine: IndianDifficulty: MediumServings
4
servingsPrep time
1
hourCooking time
15
minutesIngredients
1 cup cleaned dry mackerel pieces
lemon-sized ball of tamarind soaked in water
1 tsp chilli powder
1/4 tsp turmeric powder
salt to taste
1 cup freshly grated coconut
1 large onion, cut to pieces
1 tsp fresh coriander leaves
2 tsp oil
Directions
- Clean the dry mackerel by taking off the head, tail and middle bone and break the mackerel into small pieces.
- Roast the mackerel pieces on a hot tawa on a slow fire with two teaspoons oil. Keep stirring continuously and when light brown, take off the prawns into two to three pieces each depending on the size.
- Chop the onions finely. Mix together the coconut, chilli, turmeric powders, tamarind juice, coriander leaves and salt thoroughly.
- Just before serving add the fried dry mackerel pieces and chopped onion and mix well once again.
- Do not add the dry mackerel pieces beforehand as they will get soft.
