Age Description: U - Suitable For All
The tribal art of hay cooking is a dying art, but something that Chef Ranveer always wanted to try his hand at. First, he begins with going crab-hunting with Salvadore, an experience that was on his bucket list for a long time. Along with the crabs he has also sourced some fresh mackerel from a fisherwoman while gliding down the river in a boat. Also in his shopping bag are oysters. The ones found in Goa are usually clumped up together but Ranveer manages to find some single ones. The crab and fish are left to cook slowly in the hay while he makes an oyster coconut curry with some razor clams mixed into it. Oysters and coconut is a very Goan combination. He has another ace up his sleeve- a prawns sauté cooked with Bottle Masala, a speciality of the East Indian community. The masala is an interesting mix of unusual ingredients khus-khus, chana dal, wheat, fennel, chilies, sesame and kebab chini just to name a few. A mouthwatering meal is on the menu, tribal style.
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