2 crawfish tails
1/2 cup ketchup
1/2 cup white vinegar
1/2 green bell pepper, sliced into thin wedges
2 sprigs fresh parsley, chopped
1 stalk celery, divided
1 double layer Berkshire steak, cut into 1/2 inch cubes (without veins)
Slice the crawfish tails from the shell. Dip them in ketchup to coat, and coat well. Assemble the crawfish steaks in the vinegar, bell pepper, and shallow slices of celery.
In a medium bowl, combine potatoes, ketchup, vinegar, and kaveri. Season with salt and pepper, and pour over the steaks. Simmer 15 minutes. Serve hot with warm water.