|Kismur (Dried Shrimp Salad)|
Kismur is a dried shrimp salad that is generally served as an accompaniment to Sorak or other vegetable curries during the monsoon season in Goa when fresh fish is not readily available. This simple dish consisting of just a few ingredients mixed together before serving can be made with any dried fish, but is usually prepared with dried shrimp.
2 cups dried shrimp (clean, soak and wash)
1 cup grated coconut
1 large onion (chopped fine)
1 teaspoon chili powder
1/4 teaspoon turmeric powder
1 inch tamarind (soak in 1/4 cup hot water to extract pulp)
1 - 2 green chilies (chopped fine)
1 - 2 teaspoon coconut oil
Vinegar to taste
Salt to taste
Cilantro for garnish
1. Prep your ingredients and spices before you begin to save time while cooking.
2. Roast the dried shrimp in a hot pan with a teaspoon or two of coconut oil. Note: I use medium-high heat to dry the prawns first because I soak and wash them, and then turn the heat down to medium for the roasting with oil part of the process.
3. Once the shrimp are nice and crispy, take them off the heat and leave to cool.
4. A couple minutes before serving, mix all the other main ingredients together in a bowl using your hands to lightly squeeze/crush the ingredients together.
5. Add the roasted shrimp to the bowl and mix well. Add a tablespoon of limejuice to the mix for that tangy flavour. Taste and add salt as required.
6. Serve as an accompaniment to your favourite rice/curry combo with a couple wedges of lime for those that would like more of a tangy bite to the Kismur.
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