Prawns Kismoor, also called Sukya Sungatachi Kismoor, is a spicy Goan dry prawns preparation made with grated coconut, onions and a few simple spices. This quick and easy dish captures coastal Goan flavors—tangy kokum, fresh coconut and a gentle heat from chilies—and works beautifully as a side with steamed rice and dal. Below is a clear, natural guide to make this kismoor with step-by-step photos and a video demonstration.
In our version, onions are sautéed until golden, then the cleaned dry prawns are stir-fried briefly. Kokum, green chilies, turmeric and red chili powder are added, followed by freshly grated coconut. A short covered cook softens the prawns and allows the spices, coconut and kokum to meld, producing a slightly moist, well-balanced kismoor rather than an overly dry fry.
This dish is popular at my home, much like other Goan favorites such as Goan prawn curry and prawn rava fry. I usually serve it with plain rice and dal, and it disappears quickly from the table.
Some cooks prefer to roast dry prawns first for a crisp finish and add them at the end, which yields a different texture and is also delicious. The method shown here aims for a tender, slightly moist kismoor. The tips below will help you get the best results.
About This Recipe
I’ve made prawns kismoor many times and learned through trial and error. Early attempts sometimes produced overly salty or tough prawns, or an unbalanced flavor. Small changes—cleaning the prawns well, cooking the onions slowly, and adding only a little water—make a big difference.
The result is a spicy, tangy, coconut-forward kismoor with balanced flavors and a pleasant, slightly moist texture. Below I’ve included ingredient notes, step-by-step instructions with photos, and practical tips so you can recreate it reliably at home.
You may also like these other Goan recipes from this site:
- Goan Kingfish Fry
- Goan Prawn Curry
- Prawn Ambotik
Watch how to make it
Ingredients Notes
This recipe is easy to adapt: increase coconut to tame the heat or add more chilies and chili powder for extra spice. The same approach works for sukya bangdyachi kismoor using dried fish instead of prawns. Key ingredient notes follow.
- Dry prawns: Small dry prawns work best because they absorb flavors and cook quickly. If using medium-sized prawns, chop or crush them lightly so they integrate. Dried fish such as bangda (mackerel) can be substituted for a fish kismoor.
- Fresh coconut: Freshly grated coconut gives the classic Goan texture and flavor. Frozen coconut is an acceptable substitute; avoid desiccated dry coconut if possible.
- Onions: Onions add sweetness and balance the salty prawns. Cook them until golden for the best depth of flavor.
- Kokum: Kokum provides the tangy, coastal note typical of Goan dishes. If unavailable, a small amount of tamarind paste or lemon juice can be used instead.
- Chilies and red chili powder: Green chilies and red chili powder combine for heat and color. Adjust quantities to suit your taste.
- Oil: Coconut oil adds an authentic aroma; any neutral oil with a high smoke point works too.
- Salt: Dry prawns contain salt already—taste before adding more.
For exact measurements and the printable recipe card, see the recipe card below in this page.
How To Make Prawns Kismoor (with Step By Step Photos)
Step 1: Clean the dry prawns thoroughly to remove excess salt and any debris. Remove heads, tails and legs; for very small prawns, removing head and tail is usually enough.
Step 2: Rinse the prawns briefly under running water—no soaking. A quick rinse cuts down extra salt and reduces strong odors.
Step 3: Heat 2 teaspoons of oil and sauté the chopped onions until deep golden. Take your time here—well-cooked onions build flavor.
Step 4: Add the rinsed dry prawns and stir-fry for a few minutes to remove any raw smell and to bring out their natural seafood flavor.
Step 5: Add slit green chilies and kokum, then sprinkle turmeric and red chili powder. Cook for a few minutes so the spices marry with the prawns and onions. Tip: add a splash of water if the spices begin to stick or burn.
Step 6: Taste before salting—dry prawns carry salt. Add freshly grated coconut and mix well. Sprinkle a little water, cover, and cook for about 2 minutes. Do not add excess water or the kismoor will turn soggy; this brief covered cook helps the flavors blend and softens the prawns.
Step 7: Uncover and cook briefly to evaporate any excess moisture. Aim for a slightly moist finish—not wet, not rock-dry.
Step 8: Adjust seasoning, garnish with chopped coriander leaves and serve hot.
Tips to Make the Best Prawns Kismoor
- Use minimal water: This is a dry preparation. Too much water makes it mushy.
- Taste before adding salt: Dry prawns are already salty—adjust salt only if needed.
- Avoid overcooking: Cook prawns just a few minutes; overcooking makes them tough.
Recipe FAQs
Because dry prawns already contain salt. Rinse them well and taste before adding any extra salt.
Small dry prawns are ideal since they absorb flavors and mix evenly. If using larger prawns, chop or crush them slightly.
They have been overcooked. Cook only briefly—just enough to warm through and combine flavors.
A strong odor usually means the dry prawns weren’t cleaned well. Rinse them properly and cook with plenty of onions to neutralize the aroma.
Other Goan Recipes to Try!
-
Goan Clams Sukka Recipe (Tisryache Sukke)
-
Prawn Rava Fry (Goan Prawn Fry)
-
Goan Prawn Curry
-
Prawn Ambot Tik
If you try this recipe, please leave a comment and rating below! I’d love to hear your feedback.
Recipe Card
Prawns Kismoor Recipe | Goan Sukya Sungatachi Kismoor
Video
Equipment
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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
- salt to taste
- ½ cup freshly grated coconut
- 1 tablespoon finely chopped coriander leaves
Instructions
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Clean dry prawns by removing head and tail, then rinse well. Do not soak.
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Heat oil and sauté onions until golden brown.
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Add dry prawns and fry for a few minutes to remove the raw smell.
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Add green chilies, kokum, turmeric and red chili powder. Mix well.
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Taste before adding salt. Add freshly grated coconut and combine thoroughly.
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Sprinkle a little water, cover and cook for 2 minutes.
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Cook uncovered briefly to evaporate excess moisture. Garnish with coriander and serve.
Notes
- Add only a little water: This keeps the kismoor slightly moist without making it soggy.
- Taste before adding salt: Dry prawns are salty—adjust accordingly.
- Do not overcook: A short cooking time keeps the prawns tender.
Nutrition
Nutrition information is an estimate and should be used as a guideline.