Dried fish has long been a dietary staple in the coastal belt, particularly during the monsoon months when fishing is restricted due to turbulent seas. This recipe, having its origins in Goa, features prominently in seafood establishments across Goa and Maharashtra. Kismur is a dry, stir-fried preparation typically served alongside bhakri or steamed rice as part of a larger meal. Its appeal lies in both its simplicity and the fact that it is easy to prepare. Tiny shrimps, often caught incidentally in fishing nets, are sun-dried over several days until crisp. This allows them to be preserved for extended periods, ensuring their availability throughout the year.
| Sukha jawala / tiny dried shrimps | 100 grams |
|---|---|
| Refined oil /peanut oil | 2 teaspoons + 2 tablespoons |
| Garlic, chopped | 6 cloves |
| Curry leaves | 10 leaves |
| Green chillies, chopped | 3 |
| Onion, chopped | 1, large |
| Turmeric powder | 1/2 teaspoon |
| Red chilli powder | 1/2 teaspoon |
| Grated fresh coconut | 1/2 cup |
| Kokum petals | 4 pieces |
| Vinegar | 1 teaspoon |
| Salt | to taste |
What You Will Need
Kadhai / frying pan, chopping board, knife, measuring spoons and cups, coconut grater, bowls, fine mesh strainer
Instructions
Begin by placing the sukha jawala in a fine mesh strainer and flicking or shaking it several times so any dust, sand, or impurities fall away.
Keeping the shrimps in the strainer, rinse them thoroughly under running water, rubbing them gently with your fingers. Wash them multiple times until the water runs clear, then drain them well, shaking the strainer to remove any excess moisture.
Heat 2 teaspoons of oil in a frying pan or a kadhai over medium heat. Once the oil is hot, add the washed and drained shrimps. Stir-fry them for 3-4 minutes, or until they turn slightly lighter in colour and develop a toasted aroma. Transfer the shrimps to a bowl and set them aside.
In the same pan, add the remaining oil, allowing it to heat well. Add the chopped garlic, curry leaves, and green chillies, and sauté them for about 20-30 seconds until the garlic begins to sizzle and release its aroma. Add the chopped onions and continue sautéing for 3-4 minutes, or until the onions turn soft and translucent.
Return the fried shrimps to the pan and sprinkle in the turmeric powder and red chilli powder.
Mix everything thoroughly so the spices coat the shrimps and onions evenly. Sauté the mixture for another 3 minutes.
Add the grated coconut, kokum petals, vinegar, and salt to taste. Stir well to combine all the ingredients, then cook for another 3-4 minutes, allowing the flavours to come together and the coconut to warm through.
Turn off the heat and serve the dish warm with bhakri or steamed rice.
Tips:
Do not soak the dried shrimps in water; doing so will make them soft and soggy. Instead, wash them multiple times under running water in a mesh strainer until the water runs clear.
Variations:
- Tamarind pulp may be used in place of kokum and vinegar as a souring agent.
- Other varieties of dried fish may also be used if tiny dried shrimps are not available.
Sayani Sengupta is the Cooking Lab Lead for the Millet Revival Project by The Locavore and a home chef based out of Kolkata. She runs her own food brand, Gooseberri, for which she often writes recipes. Her recipes have also featured in Bengali magazines such as Sananda, as well as other English publications.
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