A delectable Goan delicacy, Kismur is practically a salad. Vegetarians can substitute the dried shrimp with roasted red chilli papads , crushed. A brilliant side dish with hot phulkas.
1 cup dried shrimp, 4 tbsp dessicated coconut, 1 chopped white onion, 1 chopped green chilli, 1 tsp tamarind, 1/2 tsp salt.
mix the tamarind paste with a little water. Mix with the onions, coconut and salt.
Dry roast the dried shrimp on a low heat, stirring every few seconds so as to not burn them.
Mix the shrimp with the coconut-onion mixture. Enjoy the kismur with rotis. Another spicier option is to temper the kismur . Heat a tsp oil , add mustard seeds. When they splutter add the onion and red chilli powder. take off heat immediately , add coconut, tamarind paste, salt and shrimps. You can substitute the shrimp with dry roasted , crumbled mackerel, bombay duck or prawns. Vegetarians try the spicy red chilli papad , roasted & crushed.
1 cup dried shrimp, 4 tbsp dessicated coconut, 1 chopped white onion, 1 chopped green chilli, 1 tsp tamarind, 1/2 tsp salt.
mix the tamarind paste with a little water. Mix with the onions, coconut and salt.
Dry roast the dried shrimp on a low heat, stirring every few seconds so as to not burn them.
Mix the shrimp with the coconut-onion mixture. Enjoy the kismur with rotis. Another spicier option is to temper the kismur . Heat a tsp oil , add mustard seeds. When they splutter add the onion and red chilli powder. take off heat immediately , add coconut, tamarind paste, salt and shrimps. You can substitute the shrimp with dry roasted , crumbled mackerel, bombay duck or prawns. Vegetarians try the spicy red chilli papad , roasted & crushed.
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