Galmo
February 3, 2014

Made with dry baby shrimp cooked in Goan flavors, this dish will take you straight to the monsoons of Goa. Dry fish substitutes fresh fish during the monsoons when fishing is banned and the availability of fresh fish is minimal.

Cuisine Goan
Course Appetizers
Serves 8
Method Stovetop
Difficulty Hard
Cook Time 40  minutes
  • Cuisine Goan
  • Course Appetizers
  • Serves 8
  • Method Stovetop
  • Difficulty Hard
  • Cook Time 40  minutes
Ingredients
galmo/ dry baby shrimp
3   cup
finely chopped onion
1   cup
desiccated coconut
1   cup
diced raw mango pieces (can be substituted with potato)
1   cup
kokum pieces
6  
cloves of garlic sliced
5  
green chillies
5  
water
1.5   cup
salt
1/2   teaspoon
turmeric powder
1   teaspoon
red chili powder
1   teaspoon
garam masala powder
2   teaspoon
coriander powder
1   teaspoon
cumin powder
1/2   teaspoon
finely chopped fresh coriander/cilantro
1   cup
Instructions

1. Galmo is a term used to describe small baby shrimp that is usually found prior to monsoons in the Goan markets. Wash the galmo thoroughly with water at least 3 times to remove any sand residue.

2. Cut the onion, raw mango/potatoes, green chillies, garlic and desiccated coconut and keep aside.

3. Place the pot with shrimp on the gas with medium flame. Add in the above mentioned ingredients.

4. Add in the turmeric, red chili powder, coriander powder, cumin powder, garam masala powder, and salt.

5. Stir, cover and let it cook for 15 minutes.

6. Add in the finely chopped coriander leaves and kokum.

7. Cover and cook till it comes to a boil. Enjoy hot with rice or pav (Goan bread)