Kismur (Dried Fish Salad)

This recipe serves 4
This quick and flavor packed dish can be on the table in less that 15 minutes, adding it to your dinner table will instantly amp up your menu

Ingredients:
1/2 cup fresh coconut (Grated)
3/4 cup dried fish, dry prawns are great
1 onion ( finely sliced)
1-2 green chillies ( finely sliced)
1/2 teaspoon turmeric
1 teaspoon chilli powder
1/2 teaspoon cumin seeds
1/2 teaspoon oil
3 tablespoons tamarind pulp 
Salt to taste
Fresh Coriander to garnish(optional)

Clean the dried fish by removing the bones if any in the fish. If using dried salted prawns take off the heads.

Mix the onion,green chillies, turmeric, chilli powder, cumin, tamarind pulp and coconut. Add salt as per taste. Keep covered for 5 mins so that the flavors blend  to a delicious combination of sour, sweet and hot.

Heat the oil in a frying pan and roast the dried fish on medium flame till the fish is cooked. Toss in the fish with the onion-coconut mixture just before serving.  Garnish with some chopped coriander if using.
Enjoy this delicious goan kismur recipe as a starter served on some papadums or as a side with some fish curry and rice.

Kismur has been a popular preparation in goan homes, especially in the monsoons when fresh fish was both scarce and expensive.  This recipe is an authentic goan hindu recipe. Goan christians also make a variation of this recipe  by mixing shredded and roasted dry mackerel with finely sliced onions and green chillies. The salad is flavoured with salt and  vinegar instead of tamarind pulp.