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A delightful Goan side dish made with crispy roasted dried prawns, fresh coconut, and tangy tamarind. This savory 'salad' adds a burst of coastal flavor and texture to any rice and curry meal.
Prepare the Base Ingredients
Roast the Dried Prawns
Combine the Kismoor
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A delightful Goan side dish made with crispy roasted dried prawns, fresh coconut, and tangy tamarind. This savory 'salad' adds a burst of coastal flavor and texture to any rice and curry meal.
This goan recipe takes 20 minutes to prepare and yields 4 servings. At 160.25 calories per serving with 9.08g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Final Mix and Serve
You can make this recipe with other small dried fish like mackerel (bangda) or anchovies (mandeli). The roasting process remains the same.
During mango season, substitute tamarind water with 2-3 tablespoons of finely chopped raw green mango for a fresh, seasonal tang.
Add a small pinch of sugar or jaggery to balance the tangy and spicy flavors.
Dried prawns are a concentrated source of protein, which is essential for muscle building, tissue repair, and overall body function.
The freshly grated coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that can be a quick source of energy for the body.
This dish is a good source of minerals like calcium and phosphorus from the dried prawns (often eaten with their shells), which are vital for bone health.
Ingredients like onion, turmeric, and chili peppers contain antioxidants that help combat oxidative stress and inflammation in the body.
Goan Kismoor is a traditional dry side dish or salad-like preparation from Goa, India. It's made with roasted dried prawns (or fish), freshly grated coconut, onions, and spices, offering a unique combination of crispy, savory, tangy, and spicy flavors.
One serving of Goan Prawn Kismoor (about 1/2 cup or 75g) contains approximately 130 calories. This can vary slightly based on the amount of coconut and oil used.
Yes, in moderation, it can be a healthy dish. The dried prawns provide a good source of protein and calcium. The fresh coconut offers healthy fats and fiber. However, it is high in sodium from the dried prawns, so it should be consumed mindfully.
The most common reasons for a soggy kismoor are: 1) Adding the prawns to the mix while they were still warm. 2) Adding the salt and tamarind water too early and letting it sit for a long time before serving.
It is not recommended. The authentic taste and texture of kismoor come from the moisture and natural sweetness of freshly grated coconut. Desiccated coconut will result in a very dry and less flavorful dish.
Kismoor is best eaten fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to one day. Note that it will lose its crispness and the onions will soften.
Kismoor is traditionally served as a side dish with 'sheet kodi nustem' (Goan fish curry and rice). It also pairs wonderfully with dal and rice, providing a crunchy and flavorful contrast.