Go Back
+ servings
Sukya Sungtachi Kismoor
Print Pin
5 from 5 votes

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.
Course Main Course, Side Dish, Sides
Cuisine Goan, Indian
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 People
Author Raksha Kamat


  • 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


  • 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.


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.