Fried dried prawns & coconut (sukhi sungta kismuri)

This traditional Goan accompaniment can also be made with dried fish or tiny dried shrimp. Use coconut oil, available from the health food section of select supermarkets, for a more pronounced and authentically Goan coconut flavour.

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 2 tbsp coconut oil or vegetable oil
• 1 small onion, finely chopped
• 1 tsp finely grated fresh ginger
• 1 garlic clove, crushed
• 100 g (1 cup) dried prawns (see Note)
• 1 long red chilli, finely chopped
• ½ tsp ground turmeric
• 60 g (¾ cup) desiccated coconut 

Makes 1½ cups

Instructions

Heat oil in a large frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add ginger, garlic, prawns, chilli and turmeric, and cook, stirring, for 3 minutes or until fragrant. Stir in coconut and cook, stirring, for 2 minutes or until combined. Serve kismuri at room temperature. Kismuri will keep refrigerated in an airtight container for up to 4 weeks.

Note

• Dried prawns are available from Asian food shops.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.