Kismur

Instructions

1. Soak the dried shrimp in hot water for 10 minutes, then drain and rinse them.
2. Peel and dice the potatoes, then thinly slice the onion, tomato and chili.
3. Heat the oil in a pan and fry the cumin seeds until they sizzle.
4. Add the onion and ginger, and brown them for 4 minutes over medium heat.
5. Stir in the shrimp, turmeric and chili, then cook for 2 minutes.
6. Add the potatoes, cauliflower, tomato and 100 ml of water. Cover and simmer for 12 to 15 minutes until the vegetables are tender.
7. Adjust the seasoning, sprinkle with coriander and serve hot with rice.