Suki Sungta Kismoor (Dried Shrimp Kismoor)
Dried Shrimp seasoned with a mouthwatering mix of coconut, onions, chillies and tamarind!
The coastal areas are known for their sea food. Our ancestors were smart enough to preserve anything and everything including fish and shrimp. This came in handy in the monsoons when there would be a shortage of fresh fish. The aroma of roasted dried fish or shrimp is sure to water a true fish lover’s mouth. On the contrary, this aroma could be a real turn off for non-fish eating folks … ha ha!
This dish is very common in Goan households. It is also commonly served as a complimentary dish when you order fish curry-rice in most Goan restaurants.
- Dried Shrimp - 1 - 1.5 cups, head, legs and tail removed
- Coconut Oil or neutral tasting oil - 2 tspns
- Shredded coconut, fresh or previously frozen & thawed - 1cup
- Onion - 1 small, chopped
- Tamarind pulp - 1.5 tbspn
- Turmeric powder - 1/2 tspn
- Red Chilli powder - 1 tspn or to taste
- Green Chilli - 1, cut vertically into half and then cut into 2 or 3 parts horizontally(Optional)
- Salt - 1 tspn or to taste
- 1) Heat oil on a griddle/tawa on medium heat. Once hot, reduce flame to medium low and roast the shrimp until fully cooked. Let cool.
- 2) Prepare a mixture with ingredients under 'Mix'.
- 3) Add shrimp to the prepared mixture. Adjust seasoning.
- Serves: 6-8
- 1) Dried Shrimp naturally contains some amount of salt added for preservation.So be careful while salting the dish.
- 2) If you are making pulp from tamarind, take about 1/4th cup of hot water and soak a big marble sized ball of tamarind in it for about 10 minutes. Extract the pulp out of it. The tamarind may be stored in the fridge for future uses.
- 3) Try to serve this immediately to prevent Shrimp from sogging.