Thursday, May 23, 2013

Prawn Kismoor/ Sukhi Sungatachi Kismoor

In konkan region during rainy season when fresh fish is difficult to get, people use dry fish. This recipe is made from dried prawns. You cna make same recipe using different kinds of dried fish. Be careful while adding salt as dry salty fish already contains salt.

  • 2 cups cleaned dry prawns(sukhi sungata)
  • lemon-sized ball of tamarind soaked in water
  •  1 tsp chilli powder
  •  1/4 tsp tumeric powder
  •  salt to taste
  •  1 cup freshly grated coconut
  • 1 large onion
  •  2 tsp oil
  • Clean the prawns by taking off the head, legs and tails.
  •  Roast the prawns on a hot tawa/griddle on a slow fire with two teaspoons oil.
  • Keep stirring continuously until light brown.
  • Once cooled break the roasted prawns into two to three pieces each depending on the size.
  • Chop the onions finely.
  • Mix together the coconut, chilli and tumeric powders, tamarind juice and salt thoroughly.
  • Just before serving add the prawn peices and chopped onion and mix well once again.
  • Do not add the prawns beforehand as they will get soft. Onion may be roasted in a oil if preferred to raw.

Same recipe can be done with dry mackerals or any dry fish. Be careful adding sat as dried fish has lot of salt added for longer shelf life.

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