Sukhi Kolbi
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.
“Spicy dry prawns for the win "
“Spicy dry prawns for the win "
Prep Time
30 mins
Cook Time
45 mins
Serving Size
4
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
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 and continue for 5 minutes till it splitters.
- Add chopped onions and sauté until they turn golden brown at 100% micropower level for 7 minutes, stirring at an interval of 2 minutes.
- Once the onions are browned, add the chopped tomatoes and green chilies to the glass bowl and continue cooking for 6 minutes or until the tomatoes are soft and mushy.
- Add turmeric powder, red chilli powder, and salt. Mix well to combine the spices with the onion-tomato mixture.
- Add the cleaned and washed dried prawns (kolbi) to the mixture. Mix everything thoroughly so that the prawns are coated with the spices.
- Cook the prawns for 10-15 minutes at 100% micropower level, stirring occasionally, until they are cooked through and the moisture evaporates, leaving behind a dry mixture.
- Once the prawns are cooked and the mixture is dry, 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.
