Sharing with you a recipe that is truly Goan a day before I fly back to the US of Prawn Kismur (kiss-moore). Kismur is sun-dried salted Shrimps that are lightly toasted and mixed with fresh grated coconut and spices. It is made during the rainy season as rough seas would make it difficult to get fresh fish and since Goans can not miss their fish for lunch they used the sun-dried salted prawns.

dry-salted-prawn-kismur-recipe-goan-shrimps-grated-coconutDuring summer fish and prawns are salted and sun-dried and kept for bad weather days. The salted fish is usually fire roasted also a fish pickle called Parra is made. Salted fish is rinsed in coconut vinegar and then pickled for a couple of weeks in a pasteΒ  made of ginger, garlic, cloves, red chilies and spices all ground in vinegar. It is then fried along with some sliced onions and eaten with some rice and coconut curry.

dry-salted-prawn-kismur-recipe-goan-shrimps-grated-coconut-curry-leavesServing Size: 8 -10


1 cup dry prawns / shrimps

1 cup grated frozen coconut

1 medium onion diced finely

1 tbsp of xacuti masala

10-12 curry leaves

Salt to taste



Roast the dry shrimps for 4 minutes in a non-stick pan on medium heat. Keep aside.

To the heated pan add 3 tbsp of oil and onion and saute till the onions are soft.

Next add the xacuti masala and saute for a minute.

Add the grated coconut, salt and saute till it mixes well with the spice and onions about 3 minutes.

Finally add the toasted shrimps and curry leaves saute for 2 minutes and your kismur ( kiss-moore) is ready.


Enjoy as a side with some hot white rice and Goan Fish Curry.