Goan Kismoor

Salted and dried prawn salad

Prep Time 10 min
Cook Time 5 min
Serving Size 2
Recipe Type Microwave Oven

Kismoor is a side dish from the coastal kitchens of Goa made with dried prawns, onion, and freshly grated coconut. The salted and sun-drying of prawns called sungta is often a family affair in Goan homes in the summer. Since fresh fish is not readily available in the monsoon when fishing is not possible, kismoor fills the void by ensuring a steady supply of protein. You can use roasted sungta to keep the dish crispy and pair it with gravy and rice to add a dash of seafood goodness to your meal.

Ingredients

1 Cup Dry Prawns, Cleaned
Cup Fresh Grated Coconut
1 tsp Red Chilli Powder
¼ tsp Tamarind Pulp or 2-3 Kokum (Sola)
1 Onion, big, finely chopped
1 tsp Coconut Oil/ Vegetable Oil
Salt to taste

Method

Clean the dry prawns by removing the head, tail and legs.
Roast the cleaned prawns in a microwave-safe glass bowl. Heat with 1 tsp of oil, preferably coconut oil, until the prawns turn crip. This can be done at 100% micro power level for 5 minutes (stir after every 1 minute).
Once crisp, keep it aside. Mix all the above ingredients in a mixing bowl, using your finger to crush them slightly. Just before serving, add the roasted dry prawns and mix well.
Delicious Goan Sungta Kismur is ready to be served.

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