Kalwa Dhabdhabit (Oyster Gravy)

Introduction
Oysters or Kalwa, are highly valued along the Goan coast. In the local parlance, the oyster is called “kalwa”. Goan tribal communities have a rich culinary history, and the way they prepare kalwa is a reflection of their enduring relationship with the sea.Proper oyster season starts in February and lastsuntil May; because once summer season starts, the oyster increases in size proportionately. Their growth is dependent on heat of the surrounding climate. For harvesting oyster from either the sea or river requires traditional knowledge and techniques.It is a tough job which requires painstaking work and involves an element of risk to life.Since oysters have high demand in the market,it is an occupation of some tribal families. Oysters are mostly harvested during low tide. The recipe is made using ingredients that are locally sourced and time-tested techniques. This recipe provides an insight into their traditional ways.

Serves: 1 People
Prep Time: 30min
Cooking: 2hr
Difficulties: supereasy

Ingredients

Adjust Servings

For Cooking

Fresh oyster
2 onions chopped
4-5 green chillies chopped
½ a grated coconut
Home-made gravy paste
1 tsp garam masala
Edible oil
1 glass water
Salt to taste

For Dressing

Nutritional Information

Procedure

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Gathering the “Kalwa”: Traditionally, the tribal people would handpick kalwa from the rocky shores during low tide
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Cleaning: The oysters are carefully opened, and the flesh is separated from the shell. The flesh is washed thoroughly to remove any grit
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Masala Preparation: they prepare and keep the masala beforeventuring to gatherthe oyster
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Place a pot on the chulha, add oil. To this add the chopped onions and green chillies. Sauté till the onions change color to reddish brown
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A traditional stone and pestle are used to grind together the fried onions, grated coconut and green chilly to make a paste
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Cooking: A wooden fire is preferred for an authentic flavor
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Add the edible oil in a cooking vessel and put the cleaned oyster in it.Cook this for 5-10 minuteson low to medium flame on a wood fire
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Later, add the gravy of onion, coconut and green chilly which was made earlier
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Stir in between and then add homemade masala paste as well as garam masala
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Cooked for another 10 minutes and add salt as per taste
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The dish is simmered until the kalwa is cooked through and the flavors have blended well
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Serve “kalwa dhabdhabit” with rice or “poli” at any time

Kalwa Dhabdhabit (Oyster Gravy)

Ingredients

For Cooking

For Dressing

Nutritional Information

Procedure

Gathering the “Kalwa”: Traditionally, the tribal people would handpick kalwa from the rocky shores during low tide

Cleaning: The oysters are carefully opened, and the flesh is separated from the shell. The flesh is washed thoroughly to remove any grit

Masala Preparation: they prepare and keep the masala beforeventuring to gatherthe oyster

Place a pot on the chulha, add oil. To this add the chopped onions and green chillies. Sauté till the onions change color to reddish brown

A traditional stone and pestle are used to grind together the fried onions, grated coconut and green chilly to make a paste

Cooking: A wooden fire is preferred for an authentic flavor

Add the edible oil in a cooking vessel and put the cleaned oyster in it.Cook this for 5-10 minuteson low to medium flame on a wood fire

Later, add the gravy of onion, coconut and green chilly which was made earlier

Stir in between and then add homemade masala paste as well as garam masala

Cooked for another 10 minutes and add salt as per taste

The dish is simmered until the kalwa is cooked through and the flavors have blended well

Serve “kalwa dhabdhabit” with rice or “poli” at any time

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