How to Prepare Super Quick Homemade Kismur - Goan Style Dry Prawns Salad

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, kismur - goan style dry prawns salad. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Kismur - Goan Style Dry Prawns Salad is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Kismur - Goan Style Dry Prawns Salad is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have kismur - goan style dry prawns salad using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Kismur - Goan Style Dry Prawns Salad:

1. Prepare 250 gms Small Dried Prawns / Jawla
2. Take 1 Onion, finely chopped
3. Prepare 1-2 Green Chillies, finely chopped
4. Prepare 5-7 Curry Leaves
5. Prepare 1 pinch Asafoetida / Hing
6. Make ready 1/4 tsp Turmeric Powder
7. Make ready 1/2 tsp Red Chilli Powder
8. Take 2-3 tbsp Tamarind Extract
9. Take 4 tbsp Fresh Coconut, freshly grated
10. Get 2 tbsp Fresh Coriander, finely chopped
11. Prepare 2 tbsp oil
12. Get to taste Salt

Instructions to make Kismur - Goan Style Dry Prawns Salad:

1. Clean the dried prawns.
2. Heat the oil in a nonstick kadhai, toss the dried prawns in and saute briskly for 2-3 mins until golden brown and crisp. Set aside.
3. In the remaining oil, add the asafoetida, curry leaves & the green chillies. Allow them to splutter.
4. Add the turmeric & red chilli powders, saute briskly for a few seconds.
5. Add the tamarind extract, salt and the prawns, toss well together.
6. Saute on medium heat for 2 mins
7. Add the grated coconut, mix well, saute for 30 seconds, take off heat.
8. Add the chopped onions, mix well. (You can even fry the onions till translucent with the tadka and add them in, I prefer them raw for the crunch and flavour).Top with the chopped fresh coriander, serve at room temperature.

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