Sukya Sungtachi Kismoor (Dry Prawn Kismoor)

Sukya Sungtachi Kismoor or Dry prawns kismoor is an authentic Goan dish prepared by mixing freshly grated coconut, raw onion, and other ingredients. The name kismoor means a mixture or to mix everything together. This kismoor is now served in most Goan restaurants as a side dish with fish curry, and rice.

Sukya Sungtachi Kismoor (Dry Prawn Kismoor)

Sukya Sungtachi Kismoor (Dry Prawn Kismoor)

Recipe by Ushakal GroupCourse: Non VegCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • 2 cups cleaned dry prawns

  • lemon-sized ball of tamarind soaked in water

  • 1 tsp chilli powder

  • 1/4 tsp turmeric powder

  • salt to taste

  • 1 cup freshly grated coconut

  • 1 large onion, cut to pieces

  • 1 tsp fresh coriander leaves

  • 2 tsp oil


  • Clean the prawns by taking off the head, legs and tails.
  • Roast the prawns on a hot tawa on a slow fire with two teaspoons oil. Keep stirring continuously and when light brown, take off the prawns into two to three pieces each depending on the size.
  • Chop the onions finely. Mix together the coconut, chilli, turmeric powders, tamarind juice, coriander leaves and salt thoroughly.
  • Just before serving add the prawn pieces and chopped onion and mix well once again.
  • Do not add the prawns beforehand as they will get soft.

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