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A crunchy, tangy Goan salad made with tiny dried prawns, fresh coconut, and spices. This classic side dish, known as sungta kismur, adds a burst of flavor and texture to any meal, especially rice and fish curry. Ready in just minutes!
Prepare and Roast the Dried Prawns
Create the Kismur Base
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A crunchy, tangy Goan salad made with tiny dried prawns, fresh coconut, and spices. This classic side dish, known as sungta kismur, adds a burst of flavor and texture to any meal, especially rice and fish curry. Ready in just minutes!
This goan recipe takes 20 minutes to prepare and yields 4 servings. At 181.22 calories per serving with 16.45g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Combine and Serve Immediately
For a different flavor, use dried mackerel (bangda) or other small dried fish instead of prawns. The preparation method remains the same.
Add 1/2 teaspoon of finely grated ginger to the coconut mixture for a warm, zesty kick.
For a vegetarian alternative, replace the dried prawns with an equal amount of roasted peanuts or fried gram dal (pottukadalai) for a similar crunchy texture.
Dried prawns are a concentrated source of high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
The tiny, edible shells of the dried prawns provide a significant amount of calcium, which is vital for maintaining strong bones and teeth.
Fresh coconut contains medium-chain triglycerides (MCTs), a type of healthy fat that is easily digestible and can provide a quick source of energy.
Kismur adds a burst of flavor and texture to meals using natural ingredients like onion, chili, and tamarind, reducing the need for processed, high-sodium condiments.
Goan Prawn Kismur, or Sungta Kismur, is a traditional Goan side dish resembling a dry salad or chutney. It's made with crispy roasted dried prawns, fresh coconut, onions, and a tangy-spicy mix of tamarind and chilies. It's typically served with rice and curry.
Yes, in moderation, it can be a healthy addition to a meal. Dried prawns are an excellent source of protein and calcium. The dish uses fresh ingredients and minimal oil. However, dried prawns can be high in sodium, so it should be consumed mindfully, especially by those monitoring their salt intake.
A typical serving of about 1/2 cup (80g) of Goan Prawn Kismur contains approximately 120-150 calories, primarily from the dried prawns and fresh coconut.
It is not recommended to fully assemble Kismur ahead of time, as the prawns will become soggy. However, you can prepare the components separately: roast the prawns and store them in an airtight container, and prepare the coconut-onion mixture and refrigerate it. Combine them just before serving.
If you find your brand of dried prawns is excessively salty, you can blanch them in hot water for a minute and then drain and pat them completely dry before roasting. This will help reduce some of the saltiness. Also, omit adding any extra salt to the recipe until you've tasted the final mix.
Small dried prawns, often called 'galmo' in Goa, can be found in most Indian or Asian grocery stores, coastal markets, or online specialty food stores.