Entree: India – Goa – किस्मुर ➤ Kismur (A dry Goan preparation of spiced grated coconut mixed with dried shrimp, tempered with curry leaves and chilies)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 20 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 oz (170 g) small dried shrimp, soaked in warm water for 15–20 minutes and drained
- 1 cup (90 g) freshly grated coconut
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 tsp (5 g) mustard seeds
- 1 tsp (5 g) urad dal or split black gram (optional)
- 12–15 fresh curry leaves
- 2–3 dried red chilies, broken
- 2 green chilies, finely chopped
- 1 small onion, finely chopped (about 3 oz (85 g))
- 1/4 tsp (1 g) turmeric powder
- 1 tbsp (15 ml) tamarind concentrate or 1 tbsp (15 ml) tamarind water (adjust to taste)
- 1 tbsp (15 g) jaggery or light brown sugar
- 1/2 tsp (3 g) salt, or to taste
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro (optional)

Show original ingredient measurements

- 6 oz (170 g) small dried shrimp, soaked in warm water for 15–20 minutes and drained
- 1 cup (90 g) freshly grated coconut
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 tsp (5 g) mustard seeds
- 1 tsp (5 g) urad dal or split black gram (optional)
- 12–15 fresh curry leaves
- 2–3 dried red chilies, broken
- 2 green chilies, finely chopped
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 1/4 tsp (1 g) turmeric powder
- 1 tbsp (15 ml) tamarind concentrate or 1 tbsp (15 ml) tamarind water (adjust to taste)
- 1 tbsp (15 g) jaggery or light brown sugar
- 1/2 tsp (3 g) salt, or to taste
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro (optional)

Instructions

1. Drain the soaked dried shrimp well and roughly chop or pulse once in a food processor to loosen fibers and make small pieces.
2. Heat the coconut oil in a wide skillet over medium heat. When hot, add mustard seeds and urad dal (if using); fry until mustard seeds begin to pop and dal turns golden, about 30 seconds.
3. Add curry leaves, dried red chilies, and chopped green chilies; sauté for 20–30 seconds until aromatic. Add the chopped onion and sauté until translucent, about 3–4 minutes.
4. Stir in the turmeric and chopped dried shrimp; cook, stirring, for 2–3 minutes until shrimp aroma intensifies and any excess moisture evaporates.
5. Add the grated coconut, tamarind concentrate, and jaggery; reduce heat to medium-low and cook, stirring frequently, until mixture is evenly combined and mostly dry, about 4–6 minutes.
6. Season with salt and lemon juice, cook another 30 seconds, then remove from heat. Stir in cilantro if using. Adjust seasoning with extra lemon or jaggery to balance sour and sweet.
7. Transfer to a serving bowl and serve warm with steamed rice, sannas, or as part of a Goan meal. Leftovers keep refrigerated for 2–3 days.