It was only a decade ago in 2009 that I first tasted kismur at Martin's Corner restaurant, Betalbatim, Goa. My sister-in-law (brother's wife) ordered prawn kismur, the unusual name catching my attention. Kismur is a savoury accompaniment or dried fish salad now popular at every restaurant in Goa. It is a dish that is often served among others in a fish thali. Commonly made with dry fish like prawns, mackerels or bombay ducks (bombil). Besides fish, other variations of kismur among the Hindu Goan community are with either; papad, eggs, long beans (vaal), bitter gourds (karela) or cluster beans (tidki midki).
Fish forms an integral part of the Goan diet. Dry salted fish is usually stocked up during the summer months for the rainy season when fishing is banned and fresh fish is expensive. Some of the dry fish is pickled in advance, relished when needed. The rest fried, roasted, cooked in curries and salads. This Goan delicacy (kismur) is predominantly made up of coconut along with the dry fish either fried in oil or dry-roasted. Addition of coconut oil lends its unique fragrant aroma to the dish, while the grated coconut provides the freshness along with crunch from the onion. A touch of sourness from the tamarind balances the overall taste. An enjoyable side dish with the combination of different elements along with the intense flavour of the crispy dry fish.
Fish forms an integral part of the Goan diet. Dry salted fish is usually stocked up during the summer months for the rainy season when fishing is banned and fresh fish is expensive. Some of the dry fish is pickled in advance, relished when needed. The rest fried, roasted, cooked in curries and salads. This Goan delicacy (kismur) is predominantly made up of coconut along with the dry fish either fried in oil or dry-roasted. Addition of coconut oil lends its unique fragrant aroma to the dish, while the grated coconut provides the freshness along with crunch from the onion. A touch of sourness from the tamarind balances the overall taste. An enjoyable side dish with the combination of different elements along with the intense flavour of the crispy dry fish.
Dry Bombay Duck (Bombil) Kismur/Kismoor
(Serves 6)
Ingredients:
12 medium-sized dry bombay ducks (bombil)
1 1/2 cups fresh grated coconut
1 or 2 green chillies (chopped)
1 onion
1/2 teaspoon turmeric powder
1/8 teaspoon chilli powder
2 to 4 tablespoons thick tamarind pulp
handful coriander leaves (chopped)
2 tablespoons coconut oil + extra for frying fish
salt
Method:
Clean, cut bombay ducks, soak in water for few minutes, drain well and fry in some oil until crisp. Cool and break into pieces. Should measure about 1/2 cup.
Onion can be chopped fine or as desired. I sliced the onion slightly thick for visual display and extra crunch.
Heat two tablespoons oil in a pan and saute the onion with green chillies for a minute. Do not soften the onion. Add the turmeric powder, chilli powder and grated coconut. Stir well and take off the heat.
Mix in the tamarind pulp, coriander leaves, a tiny pinch of salt and finally, the fried bombil pieces.
Serve kismur with the main meal.
Note:
(Serves 6)
Ingredients:
12 medium-sized dry bombay ducks (bombil)
1 1/2 cups fresh grated coconut
1 or 2 green chillies (chopped)
1 onion
1/2 teaspoon turmeric powder
1/8 teaspoon chilli powder
2 to 4 tablespoons thick tamarind pulp
handful coriander leaves (chopped)
2 tablespoons coconut oil + extra for frying fish
salt
Method:
Clean, cut bombay ducks, soak in water for few minutes, drain well and fry in some oil until crisp. Cool and break into pieces. Should measure about 1/2 cup.
Onion can be chopped fine or as desired. I sliced the onion slightly thick for visual display and extra crunch.
Heat two tablespoons oil in a pan and saute the onion with green chillies for a minute. Do not soften the onion. Add the turmeric powder, chilli powder and grated coconut. Stir well and take off the heat.
Mix in the tamarind pulp, coriander leaves, a tiny pinch of salt and finally, the fried bombil pieces.
Serve kismur with the main meal.
Note:
- This fish salad or side dish should be made just before serving to retain the crispiness of the fish and freshness of the other ingredients.
- To make tamarind pulp, soak a small ball of tamarind in some warm water for few minutes. Press with fingers to extract as much pulp as possible. Depending on the concentration of the pulp, you may need 2 or 4 tablespoons.
- Dry bombay ducks can be substituted with dry prawns or mackerels.
- Fish can be dried roasted or fried in oil. In case of roasting, the fish is not washed. Dry roasting can be done by burying the fish in hot embers or in a skillet over a cooktop on medium heat with some weight placed on top of the fish.
- When onion is sautéed in coconut oil, it has a lovely coconut fragrance. If desired, onion can be mixed in raw.
- Use salt sparingly.
