This traditional Goan accompaniment can also be made with dried fish or tiny dried shrimp. Use coconut oil, available from the health food section of select supermarkets, for a more pronounced and authentically Goan coconut flavour.






Skill level

Average: 3 (21 votes)


  • 2 tbsp coconut oil or vegetable oil
  • 1 small onion, finely chopped
  • 1 tsp finely grated fresh ginger
  • 1 garlic clove, crushed
  • 100 g (1 cup) dried prawns (see Note)
  • 1 long red chilli, finely chopped
  • ½ tsp ground turmeric
  • 60 g (¾ cup) desiccated coconut 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Makes 1½ cups 

Heat oil in a large frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add ginger, garlic, prawns, chilli and turmeric, and cook, stirring, for 3 minutes or until fragrant. Stir in coconut and cook, stirring, for 2 minutes or until combined. Serve kismuri at room temperature. Kismuri will keep refrigerated in an airtight container for up to 4 weeks.



• Dried prawns are available from Asian food shops.