Dry Prawns Kismur


Kismur with coconut (8)

Dry Prawn Kismur

Dry Prawns Kismur

  • Servings: 6-8
  • Difficulty: Easy
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  • 1 cup dried prawns or galmbi
  • 1 cup coconut, preferably fresh
  • 2 cups onions, chopped
  • 6 cloves garlic, crushed (optional)
  • ¼ tsp. turmeric
  • ½ tsp chilli powder
  • 2 to 3 tbsp. tamarind pulp
  • 5 to 6 kokum
  • 2 sprigs curry leaves
  • 3-4 tbsp. coconut oil.
  1. Wash prawns and dry roast (with 1 tbsp. oil if desired) till you get an aroma and color changes slightly.  Remove.
  2. Add the remaining oil and when heated add the crushed garlic and onions and sauté lightly.  The onions should be crunchy.
  3. Add the curry leaves and lower the flame.
  4. Add turmeric, chilli powder and sauté lightly.
  5. Then add the coconut and mix well.
  6. Add the tamarind pulp, kokum and the roasted prawns, mix well and add a tbsp. of water to cook so the flavors of the various ingredients are released.
  7. Add very little salt as prawns already have salt.
  8. Check seasoning and remove.
  9. Serve with dal rice, konji, sorak or any light preparation.



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