Archive | January, 2018

Kismoor

29 Jan

Fish is my weakness! I must have been a bear or a kingfisher bird in my previous birth that I love fish so much! Sometimes when fresh fish is not available or was too expensive, our household would make do with dried fish. Some people get offended by the smell of dried fish, but honestly I love it, it assures me something good is being cooked, and nothing accompanies better for me personally when it comes to solkadhi and rice other than kismoor. Solkadhi I will feature in another blog post. But let me introduce you to kismoor, it is not a very famous dish, but famous in Konkani cuisine, popular among Saraswat brahmins, it is an accompaniment with roti or rice more like a dry fish crispy chutney. When it comes to dry fish the most boring job is to clean it, it is time-consuming and you get very little portion to actually cook it with but it is so worth it.

Tip: Cleaning dried fish is an important task. Make sure you remove the head and tail of the fish, I also scrape the legs out, but you may leave them on. careful with those dried shrimp, they are sharp.

All you need:

  1. 1 cup dried shrimp(sukat)
  2. 1/2 cup shredded coconut
  3. 1/4 cup finely chopped onion
  4. 1 tsp red chili powder
  5. 1/3 cup chopped cilantro
  6. 1 kokam(amsul) soaked in little water
  7. Salt as required
  8. 1 tsp oil
  9. 1 each fried/roasted papad(optional)

Ready, Set, Go:

  1. Refer to the picture above, crush the red onion with hands and rub in the red chili powder. Stir in the soaked kokum water, make sure you don’t add too much, it will be too sour and watery. Don’t forget to wash your hands.
  2. Combine the coconut and cilantro.
  3. In a wok, add tsp of oil and roast the dried shrimp until crispy and changes color to light golden. Turn off heat.
  4. Only before serving, combine all the things together, mixing with hand if possible, reserve the papad and crush it over the mixture just before eating.
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