It’s about time I posted this wonderful recipe. We all know what season it is here. The monsoons have come, the winds are blowing, coconut trees swaying. The waves are harsh, some fields have a green blush and some have turned into a marsh. Even worse, we have a pandemic to deal with. Fishing comes at a standstill, and all of us now have to retreat and use our stock of dry fish to prepare for this monsoon.
One of the most popular monsoon season dishes, now a delicacy in Goa is Kishmur. In this post, we are creating the most simple recipe of making a delicious Kishmur.
Another recipe my grandma taught me during this quarantine.
Ingredients
Recipe
- Fry the Dried Prawns with a little bit of oil
2. In the same wok, add the grated coconut, along with a little turmeric, and stir it around for a while.
3. Add the grated coconut to the prawns in the bowl.
4. Now fry some onions
5. Add the onions and coriander to the bowl of prawns and grated coconut.
6. Add some dried fish pieces to the bowl to add a salty taste. A slight salty taste is necessary in this dish, if you don’t have or want to use dried fish, use salt to get the right taste.
7. Add the tamarind juice to the bowl along with the chopped chilli.
Note: Make sure the tamarin juice is thick. One – two teaspoons of it.
Thats how you make the delicious Kishmur
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