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The ingredients needed to cook Kismur - Goan Style Dry Prawns Salad:
- Get 250 gms Small Dried Prawns / Jawla
- You need 1 Onion, finely chopped
- Use 1-2 Green Chillies, finely chopped
- Take 5-7 Curry Leaves
- Provide 1 pinch Asafoetida / Hing
- Take 1/4 tsp Turmeric Powder
- You need 1/2 tsp Red Chilli Powder
- Use 2-3 tbsp Tamarind Extract
- Use 4 tbsp Fresh Coconut, freshly grated
- Provide 2 tbsp Fresh Coriander, finely chopped
- Use 2 tbsp oil
- You need to taste Salt
Instructions to make Kismur - Goan Style Dry Prawns Salad:
- Clean the dried prawns.
- Heat the oil in a nonstick kadhai, toss the dried prawns in and saute briskly for 2-3 mins until golden brown and crisp. Set aside.
- In the remaining oil, add the asafoetida, curry leaves & the green chillies. Allow them to splutter.
- Add the turmeric & red chilli powders, saute briskly for a few seconds.
- Add the tamarind extract, salt and the prawns, toss well together.
- Saute on medium heat for 2 mins
- Add the grated coconut, mix well, saute for 30 seconds, take off heat.
- Add the chopped onions, mix well. (You can even fry the onions till translucent with the tadka and add them in, I prefer them raw for the crunch and flavour).Top with the chopped fresh coriander, serve at room temperature.
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