Prawns Kismoor is a spicy Goan dry prawns dish (also called Sukya Sungatachi Kismoor) made with coconut, onions, and simple spices. This quick and easy recipe is packed with coastal flavors and is perfect as a side with rice and dal. Here's how to make it with step-by-step photos and a video recipe.
I make this kismoor by sautéing onions and stir-frying dry prawns with it. Then I cook them with kokum, green chilies, spices, and fresh coconut. This softens the prawns and helps the spicy, tangy flavors blend well, giving a slightly moist texture to this kismoor recipe.
Everyone at my home enjoys these prawns kismoor, just like my Goan prawn curry, and Prawn rava fry. I serve it with rice and dal, and it never lasts long on the table.
Some people roast the dry prawns first, and then add them at the final stage of cooking kismoor for a crispy texture, which also tastes great. I prefer this method for a slightly moist kismoor. I am sharing how we make prawns kismoor at our Goan home.
About This Recipe
I have made this prawn kismoor many times, and it didn't always turn out right. Sometimes the prawns became too hard, or the dish turned too salty. Other times, the flavor felt too strong and unbalanced.
After a few tries, I understood that small steps make a big difference. This dry prawns recipe gives a slightly spicy kismoor with a good balance of coconut, onions, and dry prawns. I have shared all the tips to make it perfect. You will love the spicy, tangy coastal flavors of coconut, kokum, and spices in every bite.
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Watch how to make it
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Ingredients Notes
This prawn kismoor recipe is simple and easy to adjust. You can make it mild with more coconut or spicier with extra chilies. The same ingredients can be used to make sukya bangdyachi kismoor. Here's what you will need to make this recipe.
- Dry prawns: I have used small-sized dry prawns for this recipe. They have a strong, salty seafood flavor that gives kismoor its authentic taste. Small prawns absorb flavors better, making them ideal for kismoor. Medium-sized dry prawns can be used, but chop or crush them slightly so they blend well. You can also use dried fish like bangda (mackerel) to make fish kismoor.
- Fresh coconut: Freshly grated coconut gives the kismoor recipe its authentic Goan taste. You can use frozen coconut if fresh is not available. Avoid dry coconut as it won't give the same texture.
- Onions: I love the combination of onions and dry prawns in this recipe. This kismoor recipe uses a good amount of onions. They add a slight sweetness and balance the spicy and salty flavors of the dry prawns. Cook them until golden for the best taste.
- Kokum: I have used Kokum as it adds a tangy flavor and helps balance the richness of this dry prawn dish. Kokum gives that typical Goan coastal taste. You can substitute it with a little tamarind paste or lemon juice if needed.
- Green chilies & red chili powder: I have used both green chilies and red chili powder in this recipe. They add heat and spice to this dry prawn dish. You can adjust the quantity to suit your taste.
- Oil: I have used coconut oil for traditional flavor. You can use any cooking oil with a neutral flavor and a high smoke point.
- Salt: Dry prawns already contain salt, so add carefully and adjust as needed.
For a detailed list of ingredients & their measurements, please refer to the recipe card below.
How To Make Prawns Kismoor (with Step By Step Photos)
Step 1: Clean the dry prawns well before using to remove excess salt and dirt. First, remove the head, tail, and legs. If very small, remove only the head and tail.
Step 2: Rinse properly. Give it a quick rinse with water. No soaking needed. This step really helps reduce the extra salt and strong smell.
Step 3: Heat 2 teaspoons of oil and sauté the onions until golden. Don't rush this step. Nicely cooked onions give kismoor the best flavor.
Step 4: Add the dry prawns and fry for a few minutes. It reduces the raw smell of dry prawns and brings out the natural seafood flavor.
Step 5: Add green chilies and kokum, then mix in turmeric and red chili powder. Cook for a few minutes so the spices blend well.
Tip: Add a splash of water if spices burn.
Step 6: Add salt carefully because dry prawns are already salty. Add freshly grated coconut, and mix well. Sprinkle a little water, cover, and cook for 2 minutes. Tip: Don't add too much water, or kismoor will become soggy. This helps the prawns release their natural flavor into the kismoor.
Step 7: Open, stir, and cook uncovered to remove extra moisture. The dish should be slightly moist, not too dry or too wet.
Step 8: Finally, taste and adjust. Garnish with coriander leaves and serve.
Tips to make the Best Prawns Kismoor
- Do not add too much water: This is a dry dish, so add only a little water. Too much water will make it soggy and spoil the texture of kismoor.
- Always taste before adding salt: Dry prawns are already salty. Taste first, then add salt only if needed.
- Do not overcook the prawns: Cook them just for a few minutes. Overcooking can make them hard and chewy.
Recipe FAQs
Dry prawns already have salt. Rinse them well and always taste before adding extra salt.
Small dry prawns work best. They mix well and absorb flavors better. If using bigger ones, chop or crush slightly.
They are overcooked. Cook only for a few minutes to keep them soft.
This usually happens if dry prawns are not cleaned well. Rinse properly and cook with onions to balance the smell.
Recipe Card
Prawns Kismoor Recipe | Goan Sukya Sungatachi Kismoor
Video
Equipment
- 1 Heavy-bottomed pan
Ingredients
- 1 cup dry prawns
- 2 teaspoon oil
- 2 large onions, chopped
- 2 green chilies
- 4 kokum
- ½ teaspoon turmeric powder
- 2 teaspoon red chili powder (add as per taste)
- salt to taste
- ½ cup freshly grated coconut
- 1 tablespoon finely chopped coriander leaves
Instructions
- Clean dry prawns by removing the head and tail, rinse well. Do not soak the prawns.
- Heat 2 teaspoons of oil and sauté onions until golden.
- Add dry prawns and fry for a few minutes to remove raw smell.
- Add green chilies, kokum, turmeric, and red chili powder. Mix well.
- Add salt carefully, as prawns are already salty. Add coconut and mix well.
- Sprinkle a little water, cover, and cook for 2 minutes.
- Cook uncovered to remove excess moisture. Garnish with coriander leaves and serve.
Notes
- Add a little water: Kismoor is a dry dish. Too much water will make it soggy.
- Taste before salt: Dry prawns are already salty. Add only if needed.
- Do not overcook: Cook for a few minutes only, or prawns will turn hard.
Nutrition information is automatically calculated, so should only be used as an approximation.
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