Kismur
Kismur, from above
Non vegGoa

Kismur

Dry roasted shrimp, onion and coconut tossed together. Goa's monsoon fridge raid.

20 minTime
10 gProtein each
mediumSpice
Monsoon pantry2 chapters · 1 min read

Make it your way

Grandma's wayRoasted dried shrimp, onion, coconut and tamarind.
The original
152kcalsame
10 gproteinsame
3 gfibresame
20minutessame

Kismur.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Dried shrimp½ cup small dried shrimp
Cooking oil (vegetable oil)2 tsp coconut or any oil
Onion1 large, finely chopped
Fresh grated coconut⅔ cup
Tamarinda small ball, as thick pulp
Kashmiri chilli powder1 tsp
Turmeric (ground turmeric)a pinch
Green chilli1, chopped
Saltto taste, shrimp is salty
Coriander leaves (cilantro)a few sprigs

Method

3 steps
  1. 1Rinse the dried shrimp, drain and dry roast in a pan with a little oil until crisp.
  2. 2Mix onion, coconut, chilli powder, turmeric, green chilli and tamarind pulp with your fingers.
  3. 3Toss in the warm shrimp, taste for salt and finish with coriander.
Serve it like this

Serve a heap in a small bowl beside Goan fish curry and red rice, or with pao.

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Make it a meal

What goes with Kismur: a bread or rice, a side, something to drink and something sweet.

Bread or rice Goan poi150 min
Bread or rice Goan chouriço pulao45 min
With a main Goan fish curry40 min
With a main Red beans and rice180 min
To drink Sol kadhi40 min
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