Goan Prawn Curry
Serve hot with rice.
Mash the tamarind up and discard any pieces of fibre or shell and add some of the tamarind paste, to taste.
Kismur is a Goan prawn and coconut salad of sorts. It’s not your typical salad with dressing, but its more like a stir fry that is served at room temperature. And I use the term stir fry very loosely here as the ingredients are all sauteed before tossing together. In Goa, sun dried fish is very commonly found and used. In the summer, when fresh fish is abundant, they are prepped, salted and sun dried and this fish can then be stored for months at room temperature. You can find big mounds of dried fish and prawns at any Goan market. This dried fish is best purchased in the summer when everything is nice and dry. The fish is then stored for use during the monsoon, when fresh fish is not easily available. A lot of Goan homes serve this dried fish (also called salt fish because of the way it is cured) along with a Sorak (plain Goan curry) or a dal or a vegetable curry as a condiment. You can’t really eat as much of the salt fish as you would fresh fish but it makes for a very tasty accompaniment to a vegetarian meal. Dried prawns on the other hand, are used to make warm chilly fries / stir fries, salads and this Kismur. Now that I’ve found good dried prawns, I see a chilly fry coming up in the near future.
But today, I’m going to share with you a quick and simple version of Kismur. It is ridiculously simple to make and if you’re anything like me, you will absolutely love it. Please note, that since this is almost like a salad, the quantities listed below are approximates of what I used.
Goan Dried Prawn Kismur
1/3 cup dried prawns
1/2 a large onion, chopped
1/3 cup freshly grated coconut
1 red / green chilly, split in quarters lengthwise
1/8 tsp turmeric powder
1/4 tsp red chilly powder
1 tbsp coconut oil
Salt, to taste
Lemon wedges, to serve
Wash the prawns under cold running water and drain.
Dry roast them on a pan till crispy again, stirring frequently, so that it doesn’t burn.
Tip the prawns onto a plate and set aside.
Heat the coconut oil over medium high heat in a pan.
Add the chopped onion and saute for a minute or so till the onions have only slightly warmed through.
Add the roasted prawns and stir.
Now add the chilly, coconut, turmeric powder, chilly powder and salt. Mix well.
Place into a serving bowl and serve with some wedges of lime for those who might want to squeeze some lime over.
Serve at room temperature with some steaming hot rice and curry. (Fish curry recipe to follow. Watch this space.)
This month I was assigned Shelby’s blog The Life & Loves of Grumpy’s Honeybunch. To say I was spoiled for choice would be an understatement. Shelby has so much yumminess going on over there. You should, you really should, hop on over and say “Hi” and maybe spend a few moments drooling over all the wonderful recipes she has there. “Shelby, I had the loveliest time going through your blog.” When you spend a little time there, what will become evident is that family is very important to her. And I think the love she puts into her food expresses this beautifully.
If you take a look at my previous SRC posts (You can check them out here), a lot of them are usually sweet. After the indulgence of the holiday season, we’ve been trying to watch our diet a little. So when I saw this Chili Lime Shrimp recipe that Shelby had made as part of her “Cooking Light Supper Club”, I knew I was going to try it out. We don’t use any cooking spray, but I tried to keep true to the “Light” aspect of this recipe and used a touch of olive oil instead. I didn’t make too many changes to the recipe apart from using red onions instead of spring onions because that’s what I had on hand. I also made a small portion; just enough for the two of us to nibble on and I upped the chili factor a little – we like our food hot. This little dish is an absolute cracker. I loved that the onion got a little caramelized and that just added such lovely depth of flavor. It was simple and quick to put together. Just the kind of stuff I’m constantly on the look out for 🙂 This dish is going to make an appearance on our table every once in a while for sure.
Chilli Lime Shrimp
A handful of fresh large shrimp, peeled and de-veined (I used about 8-10 of them)
3/4 tbsp olive oil
1/2 large red onion
1/2 tsp chilli powder
1/2 – 1 tbsp fresh lime juice, to taste
1/2 tbsp butter
Salt, to taste
Heat a non stick skillet over medium heat.
Pour in the olive oil and add the onions and saute till translucent and slightly pink in color.
Add the chilli powder and stir well.
Add the shrimp and stir gently to coat with the spices and cook till done, stirring as needed.
Remove from the heat and add the butter, lime and salt. Stir till the butter melts.
I topped these with some finely cut green chilly. But you can garnish it with some chopped green onions or chopped coriander would be nice to.
Don’t forget to check out what the others have made this month.
Prawn Chilly Fry with Coriander Speckled Rice
For the Rice –
1 cup basmati rice
1-2 bay leaves
2 cardamom pods
1-2 tbsp. Ghee or clarified butter
Salt, to taste
A bunch of fresh coriander leaves, chopped (This will be used while assembling the meal.)
Heat the ghee in a vessel and add the whole spices.
When the ghee had released the aroma of the spices, add the washed rice. Stir gently just until the rice is coated with the ghee.
Add 2 cups of water, salt to taste and stir a little. Make sure you don’t stir it too much as the grains of rice will breakdown.
Cover and bring to a boil on medium heat. On low heat cook till all the water has been absorbed. Make sure you don’t stir the rice during the cooking process.
Once all the water has been absorbed, use a fork and loosen the grains of rice and make sure that all the water has evaporated. Keep covered.
For the Prawn Chilly Fry –
250 gms. fresh prawns, shelled and de-veined
1 large onion, chopped
4-5 curry leaves
1 large tomato, chopped
1 tbsp. vegetable oil
2 green chillies, cut into 1/2″ pieces (Please adjust this to taste. We like our food spicy.)
1/2 tsp. turmeric powder
3/4 tsp. red chilly powder
Salt, to taste
A dash of lime juice
2-3 tbsp. fresh coriander leaves, chopped
Marinade the prawns with a little salt and a dash of lime juice and keep aside.
Heat oil in a pan.
Add the curry leaves and when they release their flavor, add the onions and green chilly. Saute till the onions are light golden brown.
Add the turmeric powder and chilly powder. Stir well.
Once its mixed well, add the tomato and stir well.
When the ingredients in the pan have been sauteed well and you see the oil starting to separate, add the prawns and cook on medium heat. Still well and cook uncovered till the prawns are done.
Sprinkle the chopped coriander leaves and stir till combined.
To Assemble –
Layer about half the rice on the serving platter on in individual plates.
Spoon the prawn chilly fry over it.
Add another layer of the remaining rice.
Sprinkle generously with the chopped coriander leaves. Don’t be shy while topping the rice with coriander leaves. Its a generous sprinkling of the coriander leaves that brings the elements of this dish together and makes it one finger-licking meal.
This recipe is linked to –
Fun with Food Friday
Decidedly Healthy or Horridly Decadent