Thursday 1 July 2021

Kakara Kosha / Crab Sukha (Bengali Style)

While driving towards the outskirts of Mumbai during the rainy season, we get to see land filled with water getting ready for the rice cultivation, small water streams and small water bodies flowing around.. there are lots of small fish and mud crabs that you get to see being sold by the locals which are freshly caught. They are great in taste. We managed to get  some mud crabs and cat fish. 
Here is a recipe of  Kakara Kosha. It’s a Bengali way of making crab Sukha..  
While cleaning the crabs, separate out the crab legs from the body, gently crush them. Keep the crab fat and eggs in separate bowl.    

Enjoy this dish with rice or paratha. 

5 medium size Crabs cleaned 
Keep the crab fat / tomalley and crab eggs separately 
2 medium size Onions sliced 
1 big Tomato chopped 
5 to 6 Green Chilli crushed 
10 to 12 Garlic Cloves crushed 
1 medium piece of Ginger crushed 
2 Bay leaves 
1 Green Cardamom 
2 Cloves 
1 small piece of Cinnamon 
1 tsp Turmeric powder 
Salt to taste 
1 tsp Sugar 
1 tsp Cumin powder 
1 tsp Coriander powder 
1 tsp Kashmiri red chilli powder 
1/2 tsp Garam masala powder 
1 tsp Ghee
1/2 cup Mustard Oil 
1/2 cup Water 

Add salt and little turmeric powder into the crabs and mix them. Take 1/4 cup of Mustard oil, let it heat, on a medium flame stir fry the crabs until it changes its colour. Remove and keep it aside, add the remaining oil in the same wok, add the cloves, cinnamon, cardamom and bay leaves, stir, add the sliced onions, sauté the onions until translucent, in between add salt and sugar, continue to cook. Add the crushed ginger - garlic and chillies, stir and continue to cook for a minute, add the  chopped tomato, stir, add turmeric powder, cumin powder and coriander powder. Stir and continue to cook, add Kashmiri red chilli powder. Cover and cook, stirring occasionally until the oil release. Add the crab fat and crab eggs if any. Stir and cook for another minute. Add the water, let it simmer, add the crabs. Stir and continue to cook for 2 minutes. Add the ghee and garam masala. Let it cook for another minute. Once done switch off the flame. Enjoy the crab bhuna with rice or paratha.