AI-generated image
Kismur
Dried prawn and coconut salad
Kismur (kismoor): toasted dried prawns tossed with onion, coconut, tamarind and chilli
Kismur is a dry, crunchy Goan side that turns a simple plate of rice and dal or pez into a feast, and it is made across Goan homes, Hindu and Catholic, especially in the monsoon when fresh fish is scarce. Dried prawns are toasted until crisp, then tossed with raw onion, grated coconut, chilli and a little tamarind, so it tastes salty, sour, sweet and smoky at once. The usual mistake is skipping the toasting: untoasted dried prawns taste fishy and chewy, while well-toasted ones smell nutty and snap. Chef's tip: rinse the prawns briefly and dry them well before toasting, which removes grit and excess salt.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the kismur
- 2 ⅛ oz dried prawnsheads and legs removed, rinsed and patted dry
- 1 tbsp coconut oil
- 1 red onionfinely chopped
- 2 ⅛ oz grated fresh coconut
- 1 tsp Kashmiri chilli powder
- ¼ tsp ground turmeric
- 1 tsp tamarind pulp
- ¼ tsp salttaste first; prawns are salty
- 1 tbsp fresh coriander (optional)chopped
Shop this recipe on Amazon
What you'll need
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Toast 2 ⅛ oz dried prawns in a dry pan over medium heat for 4–5 minutes, stirring, until they turn pinkish-gold, smell nutty and snap when bent. Cool, then crush lightly in a mortar.
5 minStep 2: Heat 1 tbsp coconut oil in the same pan over medium-low heat. Add half the 1 red onion, 1 tsp Kashmiri chilli powder and ¼ tsp ground turmeric and fry 2 minutes until the onion just softens.
2 minStep 3: Take off the heat. Add the crushed prawns, 2 ⅛ oz grated fresh coconut, 1 tsp tamarind pulp and the rest of the onion and mix with your fingers so the tamarind coats everything.
2 minStep 4: Taste and add ¼ tsp salt only if needed. Scatter 1 tbsp fresh coriander and serve straight away with rice and curry.
1 min
Nutrition per serving
- Calories
- 140 kcal
- Protein
- 11 g
- Carbs
- 5 g
- Fat
- 9 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kismur take?
- About 20 minutes in total: 10 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
- What can I use instead of grated fresh coconut?
- Desiccated coconut soaked in hot water for 15 minutes, about three quarters of the weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Moreton Bay bugsSlipper lobster with garlic butter
Moreton Bay bugs are the flat, shovel-nosed slipper lobsters caught off the Queensland coast around Brisbane and the Sunshine Coast, and for Queenslanders they are a summer treat, split and grilled at the beach house. The tail meat is sweet and rich, somewhere between lobster and prawn. Buy them raw, frozen or fresh, from a fishmonger and ask them to halve them if you like. A common mistake is overcooking, which makes the meat rubbery; it is ready the moment it turns white. Chef's tip: grill flesh side down first to mark it, then turn and baste in the shell.
Australian
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Bagara bainganBaby aubergines in peanut sesame sauce
Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.