I have always been fascinated by dried fish/prawns but for some reason never enjoyed them. Then I ate Kismur and my love affair with dried prawns began. Here is my preparation of Kismur! —Anurag Mehrotra
1 hour 30 minutes
Dry prawns (preferably larger ones)
Freshly grated coconut (using a coconut scraper)
Large onion, chopped finely
In This Recipe
Clean the dry prawns by taking off the head, legs and tails.
Roast the prawns on a medium flame on a cast iron griddle or frying pan.
Keep stirring and when they are toasted and light brown, take off the fire (if required you may add the oil while roasting the prawns). They will get crisp/crunchy/toasty after a little while.
Mix together the coconut, cayenne and turmeric powders, tamarind paste and salt thoroughly.
Just before serving/eating add the prawn pieces and chopped onion and mix well once again.
Do not add prawns before hand as they will get soft.