Kakra Kosha
A rich and fiery Bengali crab curry simmered in a thick, aromatic gravy of spices and tomatoes.
👩🍳 Process
Heat mustard oil in a pan and lightly fry the diced potatoes, then remove and set aside. ▶ 1:51 medium
Add whole cumin seeds, dry red chili, and bay leaves to the remaining oil for tempering. ▶ 2:11 medium
Add the sliced onions and sauté until they turn light pink. ▶ 2:20 medium
Add ginger paste, garlic paste, and green chili paste. Stir well and sauté to remove the raw smell. ▶ 2:36 medium
Add the onion paste and sauté everything together well. ▶ 3:32 medium
Add chopped tomato and salt. Sauté until the tomatoes soften. ▶ 3:44 medium
Mix the dry spices (cumin, coriander, turmeric, and Kashmiri red chili powder) with a little water to form a paste, then add it to the pan. ▶ 4:11 medium
Cover the pan and cook the masala on medium-low heat for 2 to 3 minutes until oil separates. ▶ 5:11 3 min · medium-low
Uncover and add the marinated crabs. Sauté well to combine with the spices. ▶ 5:26 medium
Add the fried potatoes back to the pan and mix thoroughly. ▶ 5:39 medium
Gradually add a splash of water and continue to slow-sauté (koshano) the crab and potatoes with the masala. ▶ 5:56 medium
Add whole green chilies and sugar to balance the flavors. ▶ 6:51 medium
Cover and cook again for 3 to 4 minutes to allow the flavors to penetrate the crabs. ▶ 7:11 4 min · low
Add enough water for the gravy, ensuring the crabs are partially submerged. Cover and cook for 7 to 8 minutes. ▶ 7:32 8 min · medium
Add garam masala powder and ghee. Stir gently, turn off the heat, cover, and let it rest (standing time) for 5 minutes before serving. ▶ 8:36 5 min
