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Kismur
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
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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.
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