Kismur
A dry Goan side made with dried shrimp, onion, coconut, and a bright hit of chili and lime. It comes together quickly and adds a salty, punchy contrast to a simple rice meal.
For 4 servings
- prep · ~7 min
Prep the fresh ingredients.
1.Finely chop the onion and green chili.2.Grate the coconut if not already grated.3.Chop the cilantro and keep the lime juice ready. - roast · ~5 min
Roast the dried shrimp.
Heat a small pan over medium heat and dry-roast the dried shrimp for 3 to 4 minutes until crisp and fragrant. Let them cool slightly, then crush them lightly with your fingers or a mortar for a coarse texture.
TIPKeep the heat medium so the shrimp crisp up without turning bitter. - mix · ~2 min
Mix the kismur.
1.Add the roasted dried shrimp, onion, coconut, green chili, and cilantro to a bowl.2.Sprinkle in the red chili powder and salt.3.Add the lime juice and coconut oil.4.Mix well until everything is evenly coated. - rest · ~5 min
Let it rest for 5 minutes.
- serve
Serve the kismur.
Serve as a dry side with plain rice and a simple curry, or alongside a Goan meal for a sharp, savory bite.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Taste the dried shrimp before salting; many batches are already quite salty.
- 2Roast the shrimp only until crisp and aromatic, not dark brown, or they turn bitter.
- 3Crush the cooled shrimp coarsely so you keep little chewy-crisp bits in the mix.
- 4Add lime juice just before serving if you want the onion to stay extra sharp and crunchy.
- 5Letting the mixture rest for 5 minutes helps the coconut absorb the shrimp flavor.
- 6If the dried shrimp seem very hard or gritty, wipe or rinse quickly and dry well before roasting.
- 7Kismur is best eaten fresh the same day, since onion and coconut release moisture as it sits.
Adapt it for your goals.
Extra-spicy
Increase the green chili and red chili powder for a fierier kismur that stands up especially well to plain rice.
milderMilder
Reduce the green chili and skip the red chili powder for a gentler version that keeps the shrimp-coconut flavor front and center.
smokySmoky
Roast the dried shrimp a touch longer, just to the edge of deep golden, for a more robust and smoky side.
no cilantroNo-cilantro
Leave out the cilantro if you prefer a more traditional sharp shrimp-onion-coconut profile without the herbal note.
Why this is on our healthy list.
Protein from Dried Shrimp
The dried shrimp add concentrated seafood protein, making this small side flavorful as well as more satisfying.
Healthy Fats from Coconut
Fresh coconut and a little coconut oil contribute richness that helps carry the chili and lime flavors.
Fresh Aromatics and Herbs
Onion, green chili, cilantro, and lime bring plant compounds and freshness that brighten this intensely savory dish.
Frequently asked questions
Usually no for small dried shrimp used in kismur; just clean them if needed and dry-roast until crisp. If they seem very dirty or overly salty, rinse quickly and dry well first.
