Sukkil(dried) sungta(shrimp) kismuri (chutney) is one of the most popular seafood preparation in coastal Karnataka and Goa . Our dear friend Vitz (who is from Karwar ) had requested for this recipe long back (He is one of the guys who is responsible for starting my blog. Thanks Vitz for your immense support). I had searched a lot for dried shrimp here (since hubby is also a great fan of this dish), but I was unable to find it. But last week when I again gave a detailed search in ‘ChinaTown’, I found a packet of small cute shrimp packet sitting quietly in a freezer. Finally now I know where to find any kind of seafood here in US :D.
This dish does not involve any kind of cooking (roasting of dried shrimp hardly takes any time), so it can be prepared in no time.
Mahek explains here the Goan recipe for this dish.
Ingredients: Dried shrimp 2 tbls spn Coconut ½ cup Onion pieces 2 tbl spn Tamarind juice(thick) ½ tea spn (Soak tamarind in water and squeeze it to get the thick juice) Chili powder ½ tea spn Salt
Method: Clean the shrimp (remove the sharp edges, they can be removed easily by hand).Dry roast (fry without oil) the shrimp for around 5-6 mins till the shrimps become crunchy and aroma (or bad smell for those who don’t like dried fish smell) of the shrimp comes out.
Mix coconut, onion pieces, tamarind juice, chili powder and salt (Mix thoroughly with hand). Just before serving, add the shrimp and mix (do not add before, the shrimps should be crunchy while eating).
Serves : 2 Preparation time : 10min
Few days back, I got a comment here from Dr K. B. Malya . Through the link given in his comment, I reached his site Mangaloreworld.com (which does not look like working anymore). I found an amazing amount of information including many recipes on the site. The thing which took me back again and again to the site was the great enthusiasm by which Dr Malya (fondly called as Baab) is presenting the information about so many things, people, and recipes of Mangalore. I saw this Karathe Kismuri recipe on that site. It was one of those forgotten recipes at my home.
My family is not very fond of bitter gourd. But this is one dish that they don’t complain about. V even buys bitter gourd and asks me to make this. It is such a simple recipe, so I have been making it regularly.
Pictorial: Cut bitter gourd into thin pieces and fry them till they are crispy.
In a bowl, mix coconut, coconut, chilli powder, tamarind, salt. Mix well. While serving, add the bitter gourd.
Bitter Gourd Chutney (Karathe Kismuri)
Ingredients
- 3/4 bitter gourd karela/karathe
- 1/2 cup onion cut into small pieces
- 1/2 cup grated coconut
- 1/2 tea spn chilli powder
- 1/2 tea spn tamarind extract
- Oil
- Salt
Instructions
- Cut the bitter gourd into small squares, add salt to it and keep aside for 30mins (Even the frozen bitter gourd can be used). Squeeze the water to remove bitterness. Add some water and squeeze the pieces again. (By doing this, we are removing the bitterness, along with it we are discarding some of the medicinal values of bitter gourd. So if you can tolerate the bitter taste, do not squeeze the water from the vegetable).
- Heat oil in a pan and fry the bitter gourd pieces till they become crispy.
- In a bowl, mix onion pieces, chili powder, tamarind, coconut and salt. (mix well with hands).
- Just before serving, mix fried bitter gourd (do not mix before, because the bitter gourd should be crispy to get the best taste of kismuri).
