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Goan Kismoor

For the past 20 years, we've consistently avoided any type of crustaceans. However, as the kids grew up, they became eager to explore new flavours. Recently, they started enjoying prawns, so I decided to introduce them to the dry version as well. It was so tempting that even I couldn't resist.

Here's my version of the Goan Kismoor:


100 grams of grated fresh coconut

60 grams Zavla / fine prawns

8 onions of the spring onion finely chopped

3 green chillies finely chopped

1/2 teaspoon of chilli powder

1/2 cup hot water

Small ball of tamarind or few kokum petals

1/2 cup greens of the spring onion

1 clove of garlic finely chopped

Salt to taste

1/4 cup finely chopped coriander leaves


Soak the tamarind or kokum petals in hot water and keep aside.

Soak the Zavla in water for at least half an hour. Then wash it off well and keep aside.


Heat up some oil in a pan, sauté the finely chopped garlic and onions until onions turn translucent.

Add in the finely chopped green chillies and 1/4 cup of the greens of the spring onion. Stir fry lightly.

Add in the soaked and washed well fine prawns/ Zavla to the pan and stir fry on medium flame.

Add in the chilli powder, 1/4 cup of the kokum or tamarind extract and salt to taste.

Allow to cook on low flame, occasionally stirring.

Finally add in the remaining greens of the spring onion and 1/4 cup of the finely chopped coriander leaves.

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