Goan Dry Prawn Kismur (Sukhi Sungta Kismuri)
- 1 cup cleaned Dry Prawns (Sungta)/Galmo
- Lemon sized ball of Tamarind
- 2-3 Kokum (Sola/amsol) (lightly rinsed) (optional)
- 1 tsp. Red Chilli pwd.
- ¼ tsp. Turmeric pwd.
- 2 tsps. Coconut Oil/Vegetable Oil
- 1 large Onion (peeled & finely chopped)
- 1 cup fresh Coconut (scraped)
- Salt to taste
Soak the ball of tamarind in some warm water & extract pulp. Set aside.
Clean the prawns by snipping the heads, legs & tails.
Roast the prawns evenly on a hot tawa/griddle on a low flame with oil.
Keep stirring continuously & when light brown, take it off the flame. The prawns are well done when they turn crisp & you get an unique aroma of roasted prawns.
Let it cool & then cut into 2-3 pieces each depending on the size of the prawns.
If they are small prawns/shrimps (Galmo/Jawala) then there is no need to cut them.
In a sufficiently large bowl, mix together freshly scraped coconut, red chilli pwd., turmeric pwd., tamarind pulp, Kokum (Sola) & salt to taste. Crush & mix well with your fingers. Set aside till serving time.
Remember the dry fish is already salty so use salt sparingly.
Just before serving, add the roasted prawns, chopped onions to the above coconut mixture & combine till well mixed.
Serve on the side with hot rice & curry.