Kismur - a dry shrimp salad.

By Anurag Mehrotra
July 31, 2018
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Author Notes: I have always been fascinated by dried fish/prawns but for some reason never enjoyed them. Then I ate Kismur and my love affair with dried prawns began. Here is my preparation of Kismur!Anurag Mehrotra

Serves: 4
Prep time: 1 hrs 30 min
Cook time: 10 min

  • 1/2 cup Dry prawns (preferably larger ones)
  • 1/2 cup Freshly grated coconut (using a coconut scraper)
  • 1 Large onion, chopped finely
  • 1/2 teaspoon Tamarind paste
  • 1 teaspoon Oil (optional)
  • 1/2 teaspoon Cayenne powder
  • 1/4 teaspoon Turmeric powder
  1. Clean the dry prawns by taking off the head, legs and tails.
  2. Roast the prawns on a medium flame on a cast iron griddle or frying pan.
  3. Keep stirring and when they are toasted and light brown, take off the fire (if required you may add the oil while roasting the prawns). They will get crisp/crunchy/toasty after a little while.
  4. Mix together the coconut, cayenne and turmeric powders, tamarind paste and salt thoroughly.
  5. Just before serving/eating add the prawn pieces and chopped onion and mix well once again.
  6. Do not add prawns before hand as they will get soft.
  7. Enjoy as a side with Dal/Rice or Fish Curry/Rice.

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