Posted By : Joanna Dsouza
Mutheys or some call it Muthais
these are small breed of Field Crabs available only once every year on the very
first days of the heavy rains
Different families have different
versions of Crab preparation
The Agri Koli style is instead of
Groundnuts they use Roasted Gramflour ( Besan ) Ginger , Garlic , Green
Chillies , Bottle Masalaand Roasted Coconut
As far as I have been eating and
cooking I think Kirolkars , Khalaikars ,
and Kulekars they do this type of Stuffing , Which consists of Groundnuts ,
Rice flour , Bottle Masala and Khara Kolim
Ingredients
Required :
6 to 8
Muthey Crabs ( simply detache the shell wash the crabs of any impurities
in cold water and keep aside along with the shells , Pls don’t chop Mutheys
)
2 table spoon Groundnuts (Roasted &
Ground to Powder )
1 cup Rice flour
2 spoon full East Indian Bottle Masala
1 large tablespoon full Khara Kolim
(Agoticha) ( Balchao )
3 to 4 tablespoon of Oil or as requirement
1 tablespoon Tamarind diluted in ½ cup
water
Preparations Of Stuffing :
First step preparation of Muthey’s Shell
Stuffing
On a dry pan roast the Groundnuts and grind
to fine powder
On the same pan roast the Rice Flour on slow
flame
As you stir add the Groundnuts Powder
Then add your Bottle Masala
Then add
Khara Kolim
Add 2 tablespoon of oil and saute until it gives pleasant Fragrance and make sure
This mixture is thoroughly cooked Until Rich Golden Brown Colour
Final Method Of Preparation :
Take the Muthey shells and start stuffing the
shells with Roasted Khara Kolim Mixture
Then with simple White Thread tie them to each of your Crabs
Now with the left over Khara Kolim Mixture
Add to that little bit of additional East
Indian Bottle Masala
Add Tamarind juice
1 cups of water
Add little bit of Salt
Give it a gentle stir to mix up to make a
gravy for this Dish
Heat cooking vessel on medium heat
Add the Gravy that you readied in the bowl
Then add the stuffed Mutheys slowly one by
one placing in all corners and center
Add 1 cup water to make enough but thick
gravy
Add
balance 1 to 2 tablespoon of Oil one last time
Mix Gently and cook all this on slow flame
Until the gravy is nice and bit thick and until done
This dish goes very well with East Indian Handmade
Rice Rowtys
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