Sukya Sungtachi Kismoor | Goan Dry Prawns Kismoor

During rainy season when we don’t get fresh fish in Goa, we make Sukya Sungtachi Kismoor or Dry prawns kismoor. The name kismoor means mixture or to mix everything together. This recipe is also known as sungta kismuri an tastes tangy and spicy. Dry prawns is also known as galmo and this recipe is also known as Goan galmo recipe.

I make this kismuri recipe in two ways. I have explained one way here which I had learnt from my Goan house help. The other kismoor recipe is just by mixing raw grated coconut, raw onion and other ingredients. Hubby loves the 1^st way. We also bangda kismoor too. So whenever we don’t get fresh fish, we make dry fish Goan recipe. The vegetarians also have an easy kismoor recipe like papdachi kismoor.

Kismoor is now available in Goan restaurants too and is an authentic Goan dish. Just have this golma recipe a side dish with your fishcurry, rice and fried fish.

You might be interested in other dry fish recipes like

• Goan sukya sungtache hooman (dry prawns curry)
• Goan sukya bangdyache hooman ( dry mackerel curry)
• Goan dry mackerel kismoor

Ingredients to make Goan dry prawns kismoor:

• Prawns: Dry prawns or dry shimps locally known as galmo or golma is used to make this Goan dry prawn chilli fry.
• Coconut: Freshly grated coconut is used in this Goan dry fish recipe.
• Onion: Finely chopped red onion is used in this kismuri recipe.
• Ginger: We have used little bit of ginger in this recipe which gives it a unique and tasty flavour.
• Green sichuan pepper: Sichuan pepper also known as “teffala” is used in this recipe to give the recipe a Goan taste and spicy flavour.
• Spice powders: Red chili powder and turmeric powder are the tw spice powders used in this dry prawns recipe.
• Tamarind: Tamarind pulp is added in this recipe to make the recipe slightly tangy.

How to make Goan sungta kismoor?

• Clean the dry shrimps or dry prawns by cutting the heads and tails.
• Add 1 teaspoon oil on the tawa/frying pan and gently roast the dry shrimps till the strong aroma goes away. Do not burn the dry prawns. Remove and keep aside.
• On the same frying pan, add 2 tablespoon oil and fry finely chopped onion till it turns pinkish.
• Add grated or finely chopped ginger and fry for 2 minutes.
• Add crushed “teffala” and grated coconut and fry till coconut turns slightly brownish.
• Then add the roasted dry shrimps. Add turmeric powder, chili powder and salt to taste and mix well.
• Add tamarind pulp and give everything a nice stir.
• Serve with rice and dry fish curry.

How to make tamarind pulp to use in this kismoor recipe?

To make tamarind pulp, soak 1 marble sized ball of tamarind in ¼ cup water. I used this tamarind pulp. You can use store bought tamarind pulp. Adjust the quantity as per your taste.

We Goans love fish. Fresh or dry does not matter. If there is no fresh fish specially when fishing is banned, people consume dry fish which they store for few months.

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Sukya Sungta Kismoor | Goan Dry Prawns Kismoor

Sukya Sungtachi Kismoor or Dry prawns kismoor is tangy and spicy dry prawns Indian recipe. Kismoor means mixture or to mix everything together. This kismoor recipe is also known as sungta kismuri an tastes tangy and spicy. Dry shrimps recipes Indian is also known as galmo and this recipe is also known as Goan galmo recipe.

Prep Time5 minutes mins

Cook Time15 minutes mins

Course: Main Course, Side Dish, Sides

Cuisine: Goan, Indian

Servings: 4 People

Author: Raksha Kamat

Ingredients

• ½ cup dry prawns/shrimps
• 6 tablespoon coconut fresh grated
• 1 onion finely chopped
• 1 inch ginger grated/finely chopped
• 15 teffal/ green sichuan pepper
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 2 tablespoon tamarind pulp
• 1/4 teaspoon salt

Instructions

• Clean the dry shrimps or dry prawns by cutting the heads and tails.
• Then add 1 teaspoon oil on the tawa/frying pan and gently roast the dry shrimps till the strong aroma goes away. Do not burn the dry prawns. Remove and keep aside.
• On the same frying pan, add 2 tablespoon oil and fry finely chopped onion till it turns pinkish.
• Add grated or finely chopped ginger and fry for 2 minutes.
• Add crushed teffal and mix well.
• Now add grated coconut and fry till the grated coconut turns slightly brownish.
• Then add the roasted shrimps. Add turmeric powder, chili powder and salt to taste.
• Mix well. Add tamarind pulp and give everything a nice stir.
• Serve with rice and dry fish curry.

Video

Notes

To make tamarind pulp, soak 1 marble sized ball of tamarind in ¼ cup water. I used this tamarind pulp. You can use store bought tamarind pulp. Adjust the quantity as per your taste.
Check for more recipes with dry fish by clicking here.
Also check top 10 Goan fish curry recipes.

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Note: The recipe was published on 11 Nov 2015 and is republished.