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.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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