Kismur (dried shrimp salad)
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A dry, tangy relish of roasted dried shrimps or dried fish with coconut, onion and chilli, eaten as a side dish with rice and curry.
Region: GoaOccasion: Everyday meals, especially in the monsoonTime: 25 minServes: 4 as a side dishNon-vegetarian
Ingredients
- 1 cup dried small shrimps (galmbo) or dried mackerel, cleaned
- ¾ cup grated coconut
- 1 onion, finely chopped
- 1 tsp Goan red chilli powder
- ¼ tsp turmeric powder
- 1 tsp tamarind pulp
- 1 tbsp coconut oil
- Salt to taste
Method
- Dry-roast the dried shrimps in a pan until crisp and fragrant, then crush them lightly.
- Heat the oil and lightly fry the onion until just soft.
- Add the chilli powder and turmeric and stir for a few seconds.
- Mix in the coconut, tamarind and salt, then add the shrimps and toss until well mixed and dry.
- Serve at room temperature with rice and curry.
History
Drying fish and shrimps in the sun before the monsoon has long been the way coastal Goan families store food for the rainy months when fishing stops.
Significance
Kismur adds crunch and strong flavour to a simple meal and is especially common during the monsoon fishing ban.