Name: Koli Masala: Seafood Masala - 100g
Availability: InStock
Rating: 5.0 (9 reviews)

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Aazol's Koli Masala is made by a Koli lady using her family's traditional recipe and over two dozen spices. It is a fisherfolk community special and adds zest and flavour not just to fish but meat and chicken dishes too!

Provenance

On nippy nights out on high sea, a Koli fisherman - or to lift the words from Hemant Kumar’s Marathi Koli geet – the Dariyacha Raja (King of the Sea) keeps himself warm with thoughts of his reward once he reaches the shore with his catch: Pochacha Kanji, a spicy succulent prawn curry well-known to generations of fishermen. The flavour base of this dish and most others of a cuisine nurtured by Mumbai’s indigenous residents, is the homemade, hand-pounded, preservative and colour-free Koli Masala.

About The Seller

A proud member of the Mumbai-based Koli community, Jyotsna Gajanan Dhone realised that the ancestral 27-ingredient spice mix she had grown up with and helped prepare at home every year with ritualistic reverence was nowhere to be found in the city of dreams. A cornerstone of the community’s cuisine, the Koli masala is a riotous medley of flavours which emerge only when specific locally sourced ingredients are roasted and ground in the perfect proportion. Using her family’s traditional recipe, Jyotsna pursued this passion project in 2020 while working from home. As word spread amongst friends, relatives, and fans of KoIi cuisine, it seemed everyone wanted a dash of her spice mix to serve their version of a quintessential Koli meal!

Recipes

Kala Mutton
Bharleli Chimbori
Bambuke Bombil

Prep time: 15 mins
Cooking time: 60 mins
Serves: 10

Ingredients

2 kg Mutton (goat meat), cut into curry pieces
1 Fresh coconut (whole), grated and roasted
1 Onion, slow roasted on open flame
10 Green chillies
1 cup Mint leaves
1 large piece Ginger
2 Triphala dry berries
9 Garlic cloves
1 tsp Pepper powder
1 inch Cinnamon stick
1 tsp Turmeric powder
2 tbsp Koli masala
2 Potatoes, cut into chips
1 cup Onion, chopped
1 cup Coriander leaves, chopped

Instructions

This meat curry is dark in colour, full of flavour and usually a Sunday lunch special.

Recipe Credits:

Harsha Tapke

Seafood retailer and home chef documenting indigenous Koli community recipes

Follow her @bombaystatefisheries

1.Wash meat and set it aside in a large bowl.

2.Take a kadhai or deep pan with four tablespoons oil and fry the chopped onions until nice and brown. Add the mutton pieces and mix well on high flame first, and then medium, until it is tender. This may take a while, so, if you are in a hurry, use a pressure cooker. Add a cup of water to the meat and keep it on high flame for two whistles, followed by 10 minutes on low flame. Allow the steam to release on its own. The meat should be soft and fall off the bone.

3.Peel an onion, and hold it with a tong on a low open flame to char it. Keep turning to cover all the edges with a charred finish.

4. Prepare the green masala by grinding ginger, flame-roasted onion, green chillies, mint and coriander. Make the black masala by grinding roasted-grated coconut and all the whole spices. Add a spoon of water to make a thick, luscious paste if needed.

5.Now, transfer both masalas to the meat and mix well. In the case of pressure cooker method, transfer the cooked meat into a deep pan and place it on medium flame before adding the two masala pastes. Mix well. The meat would have released its own juices.

6.Peel the potatoes and chop into long chips. Add to the meat. Now add turmeric, Koli masala and salt, stir and cook for 15 minutes with the lid closed on low flame. If available, add the triphala berries. They will give the curry a fragrant, woody touch.

7.To prepare the tempering, heat ghee or oil in a small frying pan and add crushed garlic cloves. Allow to sizzle for a minute before tipping the contents into the meat. Stir and cook for another two minutes.

8.Serve hot with Tandlachi Bhakri or Kolam rice, sliced onion and a lemon wedge.

Prep time: 15 mins
Cooking time: 45 mins
Serves: 4

Ingredients

10 medium size Crabs
1 cup Fresh coconut, grated
2 Onions, thinly sliced
7 Green chillies, chopped
1 inch piece Ginger, chopped
5 Garlic cloves, chopped
2 inch Cinnamon
1 tsp Black pepper
7 green Cardamon
7 Cloves
2 tbsp Turmeric powder
2 tbsp Koli masala
2 cups Coriander leaves, finely chopped

Instructions

This authentic stuffed crab curry is a scrumptious delicacy of the fisherfolk community of Maharashtra and Mumbai’s oldest inhabitants. It’s regularly prepared during the month of Chait in April and is one of the hottest seling dishes at the annual Versova Koli Food Festival.

Recipe Credits:

Harsha Tapke

Seafood retailer and home chef documenting indigenous Koli community recipes

Follow her @bombaystatefisheries

For the brown mixture

1. Add sliced onions and coconut to a pan with four tablespoon oil and stir until the mixture roasts to a dark brownish. Grind the garlic, ginger and roasted coconut onion mixture to a fine paste.

For green masala

1. Grind the coriander leaves, chillies and whole garam masala to a fine paste. Set aside.

To make the curry

1. Pre-cleaned crabs are available in seafood stores or your fish monger clean them for you. Ensure that the top, hard shell is forced open and detached (place them under running water and set aside), and the dead man’s claws that sit under this shell are removed.

2.Wash the crabs under running water while being careful not to get cut by the pincers.

3.To make the masala for the stuffing, heat oil in a pan and add the brown mixture and green masala and stir well. Add the turmeric and Koli masala, stirring continuously to roast the mixture. Take off the heat, let it cool. Stuff the mixture into the empty crab shells, packing it in. Place a dollop of the masala on top of the crab too and then gently place the shell back onto the crab and press it down to ‘shut close’. Repeat for all crabs.

4.Heat a wide, deep pan and arrange the crabs inside neatly. Pour in a little water near the sides of the pan so that the base of the crabs are dipped in water. After one boil, turn the flame down, close the lid and cook for 15 minutes on simmer.

5.Uncover the pan and gently flip the crabs over in the pan before allowing them to cook for another five minutes. By now, the gravy should have thickened and a robust masala should envelope the crabs.

6Serve hot with Tandlachi bhakri.

Prep time: 5 mins
Cooking time: 25 mins
Serves: 4

Ingredients

4 Green chillies, slit
25 Half dry Bombay Ducks
3-4 Garlic cloves, chopped
1 tsp Turmeric powder
1 tbsp Koli masala
1/2 glass water
1 cup Coriander leaves, chopped

Instructions

Bambuke (literally translates to neither wet nor dry) are semi-dried Bombay Ducks. These are sun-dried along the beaches of Mumbai on bamboo stilts before 11 am during cool weather.

Recipe Credits:

Harsha Tapke

Seafood retailer and home chef documenting indigenous Koli community recipes

Follow her @bombaystatefisheries

1.Take a vessel and heat two tablespoon oil. Add the half dried Bombay Ducks, garlic, chillies, Koli masala and turmeric powder. Mix well and sauté on medium flame. Add water, and salt if needed (dried fish usually has salt). Stir and cover the vessel. Cook on low flame for 10 minutes.

2.Garnish with coriander leaves and serve with Tandlachi bhakri.

Shipping & Delivery

Products supplied by us are available for shipping all across India. Products will be shipped within the stipulated time as stated in the shipping confirmation email unless we agree otherwise with you.
For domestic shipments, the delivery time is 7 to 10 business days (from date of order). For international shipments, the delivery time is 15 to 20 business days (from date of order)
We shall use our reasonable endeavours to meet any date agreed for shipment. Notwithstanding the foregoing, we shall not be liable for any losses, costs, damages or expenses incurred by you or any third party arising directly or indirectly out of any failure to meet any estimated shipping date.
Shipping of the products shall be made to the shipping address specified in the Order and you shall make all arrangements necessary to take receipt of the products.
Our courier will make all reasonable efforts to deliver the products to you. However if you are not residing at the contact address provided to us and/or have not made arrangements to take delivery of the products and/or the courier is unable to contact you for this purpose, your purchase will be deemed as “cancelled “ and payment refunded.
Where the size/quantum of the products requires someone to be present at your address for delivery and you are not present, your placement of an Order authorises us to accept the signature of another person present at your address and deliver the products to them on your behalf or to leave the products in a safe place or with a neighbour.

Reviews

Tried the koli masala with prawns today. Really good & tasty.

Homely products

I have been using aazol products since the start of their journey. Being a CKP and a foodie im constantly in search of food products that are genuine and authentic,i ordered aazol and since then im using all their products . Specially koli masala,khada masala,kakvi and indrayani rice .
It truely reignites your ajji’s(grandmother) memories.🫶🏼

Dear Kaustub,

Thank you for your lovely review. It is truly gratifying to know Aazol ignites such wonderful memories for you, that's exactly what we strive for :)

We are lucky and grateful to have a discerning foodie like you as an Aazol customer and we look forward to you being one for all the times to come. Sending you our best!

Very tasty traditional masala

Dear Prakash,

Thank you for this lovely review of yours. You are right in that the Koli Masala is an immensely tasty masala that genuinely has the capability of elevating any dish. The fact that it is traditionally made by a Koli lady in one of Mumbai's large Koliwadas using a multi-generational family recipe and over two dozen spices just makes it absolutely mouth-watering.

Hope you continue enjoying this masala and many more other excellent Aazol products over the coming times. Looking forward to that. The very best to you from the entire Aazol team.

Great for seafood!

I bought this masala on a whim for trying out but it turned out to taste really great. Goes well with all kinds of seafood and has a good balance of all the different individual masalas.

Best seafood masala

The most authentic Koli masala I have used. A little goes a long way. Full of flavour. Is now a staple in my kitchen for cooking fish

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Koli Masala: Seafood Masala - 100g

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Chutneys & Pickles

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Rice & Flours

Papads

Provenance

About The Seller

Ingredients

Instructions

Recipe Credits:

Harsha Tapke

Seafood retailer and home chef documenting indigenous Koli community recipes

Follow her @bombaystatefisheries

Ingredients

Instructions

Recipe Credits:

Harsha Tapke

Seafood retailer and home chef documenting indigenous Koli community recipes

Follow her @bombaystatefisheries

For the brown mixture

For green masala

To make the curry

Ingredients

Instructions

Recipe Credits:

Harsha Tapke

Seafood retailer and home chef documenting indigenous Koli community recipes

Follow her @bombaystatefisheries

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Koli Masala: Seafood Masala - 100g

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