Easy Goan Prawn Kismur Recipe

Quick Kismur – Dried Prawns Chilli Fry

If you love sea food, you’ll surely love this dried prawns chilli fry. This is an easy Goan prawn kismur recipe. It’s finger-licking good and so quick and easy to make. What’s more, for this recipe, you need just a handful of ingredients commonly available in most homes.

This monsoon special Goan side dish can be made in two ways. In the first way, the roasted dried prawns are just mixed with all the other ingredients, with the coconut, onion, etc. which are all raw. It’s more like a Goan dried prawn salad. In the second way, everything is sauteed with a little oil and the kismur is more like a dried prawns chilli fry. And this is the way I’m going to show you how to make prawn kismur.

But in whichever way, you make it, an important step is frying the dried prawns without burning them. In Goa, we have quite a few popular dishes made with dried sea food, especially during the monsoons when fisher folks are unable to bring in enough fresh fish and prawns. One of such delicious dishes is the samarachi curry or kodi made with dried prawns and raw mango.

Ingredients

½ cup (15g) dried prawns

(Cleaned, washed, drained)

2 medium-size onions, sliced finely

1 long green chilli, finely chopped

½ large or medium-size tomato, or 1 small tomato

(De-seeded and finely chopped)

3 garlic cloves, crushed

½ tsp cumin seeds

½ tsp red chilli powder

¼ tsp turmeric powder

¼ tsp salt

½ tsp sugar

A small ball of tamarind

½ cup grated fresh coconut

¼ cup chopped coriander leaves

3 tsp coconut oil / any cooking oil

Procedure

1. Sauté the cleaned, washed, and drained prawns in 1 tsp oil on low heat for 6-7 minutes. See that they don’t get burnt. Remove to a plate.
2. In the same pan, sauté the chopped green chilli and onion in the remaining 2 tsp oil till the onion begins to brown. Add the chopped tomato. Stir till the tomato pieces soften.
3. Next, add the garlic and cumin seeds. Fry for around 1 minute.
4. Add the prawns, chilli powder, turmeric powder, and sauté the mix for 1 minute.
5. After that, add the sugar, salt, tamarind pulp, and fresh coconut, and sauté for 1 – 2 minutes.
6. Adjust the seasoning by adding some more salt or chilli powder. If the kismur lacks a little sourness, stir in some lime juice or a teaspoon or so of vinegar.
7. Finally, turn off the heat, and stir in the chopped coriander.

Enjoy!