Kismur – Goan dried prawns salad

This is one Goan speciality that my husband can have everyday. Dried fish is not something everyone can stomach. The smell especially. What to fish eaters is an aroma of ambrosia, to non fish-eaters can be a vomit inducing stink. (I know people who feel that way about regular fish too)

It is really simple and quick to make. One of those recipes that upon touching your taste buds, take your mind on a flight to the delightful, salty, windy seashores of Goa. Watching a sunset at the beach, sipping on a chilled beer, and eating kismur with a spoon! Such are the delights of a simple life 🙂


  • 1 cup dried prawns, cleaned (you must remove the heads of the dried prawns)
  • 1 large onion, preferably red onion, finely chopped
  • 1 large cup fresh grated coconut
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/4th tsp garam masala
  • 1 tsp tamarind paste
  • salt to taste
  • 1 tsp oil.

Heat the oil and add the prawns. Roast them till your whole house smells like the seashore. Let them brown evenly and allow them to cool.

Add the onion, coconut, dry spices, salt and tamarind paste and mix well using your hands. Crush the prawns with your fingers as much as possible.

Serve cold as a starter or as an accompaniment to fish curry and rice.

Happy Cooking!


3 thoughts on “Kismur – Goan dried prawns salad

  1. Oh I could have this everyday too.. this and Dal cho ros…. or bangdyachi kismur and dal cho ros.. sigh.. miss Goa… sometimes I wonder if I should introduce the “khare”into my household in B’lore but then I guess the smell would make my Iyengar husband run away 😉

  2. Seeta, Thankfully my husband loves Kismur. Now that we are going to Goa in ten days, I am just drooling over the things i am going to eat, and of course, blog about! 🙂

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