Kolhapuri Kolambi Soot

Introduction

Kolhapuri Kolambi Soot is a traditional seafood dish originating from the Kolhapur region of Maharashtra, India. Known for its rich flavors and aromatic spices, this dish utilizes local ingredients to bring out a distinct taste that is synonymous with Kolhapur cuisine. This spicy prawn curry is a staple in coastal households and has been loved for generations. The use of coconut and spices reflects the region's diverse culinary heritage. The word 'Soot' signifies a thick, flavorful sauce that coats the prawns perfectly.

Ingredients

• Prawns - 500 grams, cleaned and deveined
• Onion - 1 large, finely chopped
• Tomatoes - 2 medium, pureed
• Coconut - 1 cup, freshly grated
• Coriander seeds - 2 tablespoons
• Cumin seeds - 1 tablespoon
• Red chili powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Garam masala - 1 teaspoon
• Garlic - 6 cloves
• Ginger - 1-inch piece
• Tamarind paste - 2 tablespoons
• Salt - to taste
• Oil - 3 tablespoons
• Fresh coriander leaves - for garnish

Preparation

To prepare the prawns, ensure they are thoroughly cleaned and deveined. This is crucial to remove any digestive tract present in the prawn, enhancing the taste and ensuring a pleasant texture.

Making the Kolhapuri Masala

1. In a pan, dry roast the coriander seeds and cumin seeds until aromatic. Set aside to cool.
2. Grind the roasted spices along with the grated coconut, garlic, and ginger into a fine paste using a little water.
3. Add the red chili powder, turmeric powder, and garam masala to this paste and mix well. This is your Kolhapuri Masala.

Cooking Process

Preparing the Curry

1. In a deep pan, heat the oil over medium heat.
2. Add the chopped onions and sauté until golden brown.
3. Add the tomato puree and cook until the oil separates from the mixture.
4. Introduce the Kolhapuri Masala into the pan, stirring well. Cook for 5 minutes, allowing the spices to blend seamlessly with the base.
5. Mix in the tamarind paste and season with salt.
6. Add the prawns to the curry and cook for 7-10 minutes or until the prawns are perfectly done. They should be opaque and tender.

Ensure not to overcook the prawns as it can lead to a rubbery texture. You can track the timing using a cooking timer if needed.

Serving Suggestions

Garnish the Kolhapuri Kolambi Soot with freshly chopped coriander leaves. Serve hot with steamed rice or the traditional Indian bread of your choice to soak in the rich, spicy flavors. Pair it with a cooling side like yogurt or salad to balance the spice if desired.

Kolhapuri Kolambi Soot is best enjoyed fresh, where the prawns remain tender and the flavors vibrant. For enthusiasts of Indian coastal cuisine, this dish provides a perfect culinary journey with every bite offering rich, authentic taste.