Sukya Sungtachi Kismoor or Dry prawns kismoor is an authentic Goan dish prepared by mixing freshly grated coconut, raw onion, and other ingredients. The name kismoor means a 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 Sungtachi Kismoor (Dry Prawn Kismoor)
Course: Non VegCuisine: IndianDifficulty: MediumServings
4
servingsPrep time
10
minutesCooking time
5
minutesIngredients
2 cups cleaned dry prawns
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 prawns by taking off the head, legs and tails.
- Roast the prawns 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 prawn pieces and chopped onion and mix well once again.
- Do not add the prawns beforehand as they will get soft.
