Kismur

A Goan cannot live without fish. When we meet each other after we say hello the next question we ask is, “Aaj nustya kide?” which translates to “What fish did you get today?” So once the monsoons hit and the fishing boats are banned from going into the ocean, the Goan becomes restless. Over the years we have figured out ways to preserve fish during the summer months so that we can still have this staple during the monsoons. During the summer times, you will find that fish drying by the beach side is a common sight. We also hold a feast before the monsoons called, “purumeta fest” so that we can stock up on dry fish and other produce that is not available during the monsoons.

A favorite side dish made with dried fish is kismur. Dried prawns and dried mackerels are the seafood of choice to make kismur. It is a simple dish made with coconut and onions, dried fish and simple spices. It is packed with sour, salty and spicy flavors and complements a Goan meal perfectly!

What you will need:

Ingredients	Quantity
Coconut Oil	2 tablespoons
Dry Fish (Prawns or Mackerel)	2/3 cup
Finely Chopped Onion	1/4 cup
Fresh Chopped Coriander	3 tablespoons
Fresh Coconut	1/4 cup
Green Chili	2
Juice of Lime	1/2
Red Chili Powder	1/3 teaspoon
Turmeric	1/3 teaspoon

Prep Time: 20 minutes

Cook Time: 15 minutes

Serving: 10

How to make it:

• If you use mackerels, peel the skin and discard the bones. Make small pieces of the flesh.
• Wash the dry fish and drain the water.
• Add oil to a pan. Fry the dry fish. Set aside.
• Add the green chilies, onion, and coconut. Saute till the onions turn translucent.
• Add the dry fish back into this mixture.
• Add the dry spices and lemon.
• Mix well. Cover and cook for 3 minutes.
• You don’t have to add salt as the fish is usually very salty.
• Garnish with fresh coriander and serve with a Goan meal.