This spicy and sour seafood stew is one of the signature dishes of the Jaffna region in the island of Sri Lanka. It combines tamarind-based broth with seafood such as cuttlefish, prawns, crayfish, crabs, as well as different types of fish. Apart from seafood, the dish also incorporates various spices and vegetables, and it is traditionally thickened with odiyal—the flour made from palmyra tuber.

Kool is usually prepared as a hearty homemade dish, and it is mainly enjoyed on special occasions and family gatherings. It is served as a main course, preferably with pieces of raw coconut on the side