Galmyachi kismoor
Galmyachi kismoor:
Galmo as called out for tiny dry shrimps in goan local language are widely found in goan sea's. The very tiny shrimps are dried in sun by the goan fishermens or fisherwomans and then sold out in local markets as 'galmo'. Goans are very fond of these dry shrimps and are consumed whenever fresh fishes are not available in markets or some prefer them on their plate as an additional dish covering their main rice plate on daily or alternate basis.
Goans prepare sukhe or kismoor out of these dry shrimps or galmo.
Galmo are used as it is basis. This means this shrimps are very tiny to discard their head or legs which are mostly done for big prawns. So here I have shared with you the receipe of kismoor made out of this galmo becoming a part of goan cuisine fish recipes.
Ingredients:
Galmo-( dry shrimps)- 1 cup
Chopped onions-2 medium sized
Chopped tomato-1 medium sized
Chopped green chillies-2-4
Haldi powder-1/2 tsp
Red chilli powder-2 tsp
Amchur powder-1 tsp
Scraped coconut-2 tsp
Sugar-1/2 tsp
Salt as per taste.
Oil -1 tsp
Method:
In a pan add oil and add chopped onions. Saute well. Then add chopped green chillies and chopped tomatoes. Saute till tomatoes are cooked soft. Add haldi ,red chilli,amchur powders, salt and sugar. Mix. Then add dry shrimps(galmo) and mix well. Add scraped coconut at last, mix well and you are done with it.
Serve with rice and solkadi.
Galmo as called out for tiny dry shrimps in goan local language are widely found in goan sea's. The very tiny shrimps are dried in sun by the goan fishermens or fisherwomans and then sold out in local markets as 'galmo'. Goans are very fond of these dry shrimps and are consumed whenever fresh fishes are not available in markets or some prefer them on their plate as an additional dish covering their main rice plate on daily or alternate basis.
Goans prepare sukhe or kismoor out of these dry shrimps or galmo.
Galmo are used as it is basis. This means this shrimps are very tiny to discard their head or legs which are mostly done for big prawns. So here I have shared with you the receipe of kismoor made out of this galmo becoming a part of goan cuisine fish recipes.
Ingredients:
Galmo-( dry shrimps)- 1 cup
Chopped onions-2 medium sized
Chopped tomato-1 medium sized
Chopped green chillies-2-4
Haldi powder-1/2 tsp
Red chilli powder-2 tsp
Amchur powder-1 tsp
Scraped coconut-2 tsp
Sugar-1/2 tsp
Salt as per taste.
Oil -1 tsp
Method:
In a pan add oil and add chopped onions. Saute well. Then add chopped green chillies and chopped tomatoes. Saute till tomatoes are cooked soft. Add haldi ,red chilli,amchur powders, salt and sugar. Mix. Then add dry shrimps(galmo) and mix well. Add scraped coconut at last, mix well and you are done with it.
Serve with rice and solkadi.
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Thank you
Nicely prepared. Just a little query. Should we wash dry fish like prawns or bombil before preparing any dush. Thank yoi.
ReplyDeleteNo dear it's not required to wash as it's already washed and dried in sun. Only if your preparing curry or cutlets then soak them in a bowl of water to make them slightly soft and discard the water, it gets cleaned itself.
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