Friday, 27 July 2012

Sungta Kismur (Dry Prawn Salad)

You can use any small dry variety of prawns ( jawla or galba). Normally dry fish dishes are done during monsoons when fresh fish is not available in the market.


Ingredients :

Dry Prawns ( Jawla) 2 cups
finely chopped onions - 2
grated coconut - 3/4 cup
tamarind- lemon size
chilli pd
coconut oil - 2 tsp
salt



Method :

Heat coconut oil in kadhai and roast the prawns till crispy.
Let them cool.
At the time of serving heat a piece of coal till red on direct flame.
In the meanwhile add onions, coconut, chilli pd, salt and tamarind pulp .
Mix well.
Take a small katori . Make depression in the kismur and keep the katori.
Keep the red coal on it pour some coconut oil and immediately cover with lid.
This imparts a very unique flavour to it.















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