• 1 cup coconut grated 1 medium size onion chopped 1 teaspoon red chilly powder 1 teaspoon turmeric powder 1 tablespoon tamarind pulp 1 dried mackerel fish OR ¼ cup dried prawns/ shrimps

A speciality of the coastal state of Goa, this dry fish Kissmore is usually the spicy accompaniment to a simple meal of steamed rice and dal cho roas (lentil soup). It not only provides the protein from fish but also add zing to an otherwise simple meal. Served in small portions of 1-2 table spoons, it is a small mouthful of this that breaks the monotony between every few mouthfuls of rice and dal.

The dry fish is usually bangdo (mackerel fish) or suki sungtan (dry prawns/shrimps) and for vegetarians roasted papadoms. Accordingly it would be called bangdya chi kissmore, or suki sungtan chi kissmore, or papada chi kissmore. The roasted fish or papads giving it the crunchiness and the grated coconut adding the juiciness.



  1. On  a tawa pan, dry roast the prawns and cut them small into about 3 pieces each.
  2. If dry mackerel fish is used, this should be first hammered with a stone or heavy object to soften it, then dry roast it and then hammer it again. This technique helps it to be easily chewed when served.
  3. Fry the chopped onions till pinkish.
  4. In a pan mix together the onions, grated coconut, turmeric powder, tamarind pulp, a little salt. Reserve it.
  5. Just before eating, add the dry fish to this mixture and serve the Kissmore with Rice and Dal cho roas.


Dry Prawns-SungtanMasala for Kissmore

TIP: A touch of perfection is to smoke the Kissmore before serving. This can easily be accomplished by taking a piece of charcoal or coconut shell and burning it on a flame until red hot. Take it in a small container Add a few drops of coconut oil for smoking and place in the pan containing the ready Kissmore and immediately cover with a lid. The Kissmore will retain this wonderful smoked aroma while serving.


For vegans, they can make a Papad Kissmoreas follows:

  • 1 cup grated coconut
  • 2 roasted papad /papadoms


  1. Crush the roasted papadoms into small pieces. (tip- you can use the bottom of a vati/ katori/ cup to crush the papadoms)
  2. Mix it with the grated coconut just before serving.
  3. Eat immediately as the papadoms will get soft and soggy if left for too long with the grated coconut.