• Dry Prawn Kismur

• (a savoury accompaniment made from dry prawn & coconut)

• 2 cups cleaned dry prawns
• lemon-sized ball of tamarind soaked in water
• 1 tsp chilli powder
• 1/4 tsp chilli powder
• salt to taste
• 1 cup freshly grated coconut
• 1 large onion
• 2 tsp oil

• Clean the prawns by taking off the head, legs and tails. Roast the prawns on a slow fire with two teaspoons oil. Keep stirring continously and when light brown, take off the fire. They will get crisp after a little while. Break the prawns into two to three pieces each depending on the size. Chop the onions finely. Mix together the coconut, chilli and turmeric powders, tamarind juice and salt thoroughly.

• Just before serving add the prawn pieces and chopped onion and mix well once again. Do not add prawns before hand as they will get soft. Onion may be roasted in a little oil if preferred to raw.

Note. This kismoor can also be prepared from dried shrimp or mackeral.