Step-by-Step Guide to Prepare Any-night-of-the-week Kismur - Goan Style Dry Prawns Salad Cooking Basics for Beginners

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, kismur - goan style dry prawns salad. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Kismur - Goan Style Dry Prawns Salad is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Kismur - Goan Style Dry Prawns Salad is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular 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 it.

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

1. Make ready 250 gms Small Dried Prawns / Jawla
2. Take 1 Onion, finely chopped
3. Make ready 1-2 Green Chillies, finely chopped
4. Prepare 5-7 Curry Leaves
5. Get 1 pinch Asafoetida / Hing
6. Take 1/4 tsp Turmeric Powder
7. Take 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. Make ready 2 tbsp oil
12. Make ready to taste Salt

Steps 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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