Kismur - Goan Style Dry Prawns Salad
Kismur - Goan Style Dry Prawns Salad

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, kismur - goan style dry prawns salad. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Kismur - Goan Style Dry Prawns Salad is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Kismur - Goan Style Dry Prawns Salad is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook kismur - goan style dry prawns salad using 12 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Kismur - Goan Style Dry Prawns Salad:
  1. Take 250 gms Small Dried Prawns / Jawla
  2. Take 1 Onion, finely chopped
  3. Get 1-2 Green Chillies, finely chopped
  4. Make ready 5-7 Curry Leaves
  5. Take 1 pinch Asafoetida / Hing
  6. Take 1/4 tsp Turmeric Powder
  7. Get 1/2 tsp Red Chilli Powder
  8. Prepare 2-3 tbsp Tamarind Extract
  9. Take 4 tbsp Fresh Coconut, freshly grated
  10. Make ready 2 tbsp Fresh Coriander, finely chopped
  11. Prepare 2 tbsp oil
  12. Prepare to taste Salt
Steps to make Kismur - Goan Style Dry Prawns Salad:
  1. Clean the dried prawns.
  2. 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.
  3. In the remaining oil, add the asafoetida, curry leaves & the green chillies. Allow them to splutter.
  4. Add the turmeric & red chilli powders, saute briskly for a few seconds.
  5. Add the tamarind extract, salt and the prawns, toss well together.
  6. Saute on medium heat for 2 mins
  7. Add the grated coconut, mix well, saute for 30 seconds, take off heat.
  8. 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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