Saraswat Kismur
Dried prawn salad with grated coconut — dried Konkan coast prawns (sukya kolbi) soaked briefly in water, then tossed with freshly grated coconut, sliced onion, green chilli, salt, and a squeeze of lime. No cooking involved; the kismur is assembled fresh and eaten as a relish or side alongside the rice meal, its concentrated prawn umami and the cool coconut providing an intense condiment character in a few tablespoons. The drying of prawns is a traditional Konkan preservation technique; sukya kolbi are made at the start of the monsoon when fresh prawns are unavailable, and kismur is the most popular way of using them throughout the year.
Cuisines
Mangalorean
Saraswat
Goan
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
|
1 cup | Shrimp , dried |
|
1 cup | Coconut , grated |
|
1 medium | Onion , finely chopped |
|
2 tablespoons | Coconut oil |
|
2 teaspoons | Red chili powder |
|
1 teaspoon | Tamarind , pulp |
|
— | Salt , to taste |
|
1 tablespoon | Cilantro , chopped |
Instructions
- 1 Clean the dried shrimp by removing any impurities and soak them in water for about 10 minutes.
- 2 Drain the shrimp and pat them dry with a kitchen towel.
- 3 Heat coconut oil in a pan over medium heat.
- 4 Add the dried shrimp to the pan and roast them until they turn crispy and golden brown. Remove and set aside.
- 5 In the same pan, add the finely chopped onion and sauté until translucent.
- 6 Add the grated coconut to the onions and sauté for a couple of minutes until the coconut is lightly toasted.
- 7 Stir in the red chili powder, tamarind pulp, and salt. Mix well.
- 8 Add the roasted shrimp back into the pan and mix everything thoroughly.
- 9 Cook for another 2-3 minutes, allowing the flavors to meld together.
- 10 Garnish with chopped coriander leaves and serve warm.
Tips
For added flavor, you can add a pinch of asafoetida when sautéing the onions.