Prawns Kismoor Recipe | Goan Sukya Sungatachi Kismoor
Prawns Kismoor is a spicy and flavorful Goan dry prawns dish made with coconut, onions, and simple spices. This recipe is quick and easy, packed with bold coastal flavours. It is perfect as a side dish with rice and dal. Here's how to make it with step-by-step photos and a video recipe.
Servings: 4 servings
Equipment
- 1 Heavy-bottomed pan
Ingredients
- 1 cup dry prawns
- 2 teaspoon oil
- 2 large onions, chopped
- 2 green chilies
- 4 kokum
- ½ teaspoon turmeric powder
- 2 teaspoon red chili powder (add as per taste)
- salt to taste
- ½ cup freshly grated coconut
- 1 tablespoon finely chopped coriander leaves
Instructions
- Clean dry prawns by removing the head and tail, rinse well. Do not soak the prawns.
- Heat 2 teaspoons of oil and sauté onions until golden.
- Add dry prawns and fry for a few minutes to remove raw smell.
- Add green chilies, kokum, turmeric, and red chili powder. Mix well.
- Add salt carefully, as prawns are already salty. Add coconut and mix well.
- Sprinkle a little water, cover, and cook for 2 minutes.
- Cook uncovered to remove excess moisture. Garnish with coriander leaves and serve.
Video
Notes
- Add a little water: Kismoor is a dry dish. Too much water will make it soggy.
- Taste before salt: Dry prawns are already salty. Add only if needed.
- Do not overcook: Cook for a few minutes only, or prawns will turn hard.