Featured in Forgotten Foods of Goa

Sukhi Kolbi

Spicy dry prawns for the win

Prep Time 10 min
Cook Time 45 min
Serving Size 4
Recipe Type Microwave Oven

Sukhi Kolbi, a beloved dry prawn dish, is a culinary icon within the Konkani Muslim community of India’s Western coast. Rich spices and slow-cooked perfection showcase the seafood-centric traditions of the region. Central to its preparation is the silbatta, a pentagonal grinding stone essential for authentically blending spices, symbolising the deep-rooted culinary heritage. Reflecting a fusion of Maharashtrian, African, and Arabic influences, the cuisine of the Konkani Muslims epitomises adaptability and innovation. Incorporating local ingredients like kokum and coconut, Sukhi Kolbi is a testament to the community’s enduring legacy and culinary ingenuity, blending local traditions with foreign nuances to preserve the flavours of ancestry for future generations.

Ingredients

250 gms Dried Prawns (kolbi), cleaned & washed
2 Onions (finely chopped)
2 Tomatoes (finely chopped)
3-4 Green chilies (slit lengthwise)
2 tbsp Coconut Oil (or any cooking oil of your choice)
1 tsp Mustard Seeds
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
Salt (as per taste)
Fresh Coriander Leaves for garnish
5-7 petals dry Kokum

Method

In a microwave-safe glass bowl, add coconut oil and heat for 2 minutes at 100% micropower level.
Add mustard seeds to the hot oil. Continue for 5 minutes till it splitters.
Add chopped onions and sauté until they turn golden brown at 100% micropower level for 7 minutes - stir every 2 minutes.
Add chopped tomatoes and green chillies—cook for 6 minutes.
Add turmeric powder, red chilli powder, salt—mix well.
Add cleaned and washed dried prawns (kolbi) to the mixture. Mix everything thoroughly so that the prawns are coated with the spices. Add the dry kokum petals.
Cook for 10-15 minutes at 100% micropower level (stir occasionally) until the moisture evaporates, leaving behind a dry mixture.
Remove the bowl from the microwave oven.
Garnish with fresh coriander leaves. Serve sukhi kolbi hot with steamed rice or as a side dish with roti or bread.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

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