Kullyachi Kismur (Wild Fresh Water Crab)
Introduction
Kullyo, or crabs,are found in freshwater in the hilly mountainsand also in small streams in some villages.The Goan freshwater crab curry is made of freshwater crab, scientifically known as ‘’Gubernatoriana’’, which is endemic to the western ghats in India. Most of these crabs are found during the monsoon season. Local tribal people catch this crabduring the night time or a day before the dish is to be prepared. In the deep forest of the western ghats, there is one type of crab found called“patachyokullyo” in local language. This name was given because of the two yellow arrows present on the crab’s body. This “kullyachi kismur’’is delicious because of the unique spices. Kullyakismur is serve with bhakri.
Additional Information
People oftribal community catch kullyo in the nearest stream. There are many ways to catch crabs such as “kul” (specially made with bamboo or “hir” (the thin vein of coconut), “gharati” ( wherein people tie an earthworm at the bottom of a hir and put it in a streamand catch kullyo. These two are the main basic ways to catch kullyo.
- Serves: 1 People
- Prep Time: 30min
- Cooking: 2hr
- Difficulties: supereasy
Ingredients
For Cooking
- Kullyo (crabs) - 10
- Harvi mirsang / suki mirsange pito (green chilly or used dry chilly power)– 8 mirsang/ 10-gram chili powder
- Nall –(coconut) - 2
- Kano (onion)- 1 fined chopped
- Haldi powder(turmeric)- 2 tsp.
- salt to taste
- water -½- liter
For Dressing
Nutritional Information
Procedure
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First, wash thekullyo 2-3 times,clean and cut off the sharp tips of each claw and discard
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Then remove the flap on the underside of the crab, the top shell called the carapace, and mandibles and pull out the tomalley and gray tissue, gills, and crab claws. Cut each one in half between the 2 body segments
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Take a pan and put the cut and cleaned crabs, addwater, and keep on a traditional stove for boiling.
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Boil for 20 minutes and add turmeric, chili powder or green chili, salt to taste, and onion and boil further
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When the water has evaporated, add grated coconut,mix it well, and turn the flame off
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Kullyakismur is ready to be served
