Name: Crab Masala recipe by Moumita Malla at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: Crabs - 2 (medium size) (cleaned, divided into claws, body and legs); Onions - 3 (grated); Tomatoes - 2 chopped; Garlic paste - 3 tablespoons; Ginger Paste - 2 tablespoons; Dry red chillies - 2 (roast in tawa then grind to make a fine powder); Turmeric powder - 1 teaspoon; Coriander powder - 1 teaspoon; Cumin powder - 1 teaspoon; Kashmiri red chilli powder - 3 teaspoons (for colour); Garam masala powder - 1 teaspoon (3 cloves, 3 cardamoms, 1/2 inch cinnamon, grind to make a fine powder); Salt to taste; Oil - 1/2 cup (preferably mustard oil); Green chillies - 4 (slitted) (for garnishing); Coriander chopped - 1/4 cup (for garnishing)

ABOUT Crab Masala RECIPE

Kakra means crab in Bengali and Jhal means Spicy in Bengali. It is a spicy Bengali style crab dish.

Ingredients Serving: 2

Crabs - 2 (medium size) (cleaned, divided into claws, body and legs)
Onions - 3 (grated)
Tomatoes - 2 chopped
Garlic paste - 3 tablespoons
Ginger Paste - 2 tablespoons
Dry red chillies - 2 (roast in tawa then grind to make a fine powder)
Turmeric powder - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Kashmiri red chilli powder - 3 teaspoons (for colour)
Garam masala powder - 1 teaspoon (3 cloves, 3 cardamoms, 1/2 inch cinnamon, grind to make a fine powder)
Salt to taste
Oil - 1/2 cup (preferably mustard oil)
Green chillies - 4 (slitted) (for garnishing)
Coriander chopped - 1/4 cup (for garnishing)

Instructions

Mix crab pieces with salt and 1/4 teaspoon turmeric powder for 10 minutes.
Boil the big shell of body in 1 cup water for 5 minutes on a medium flame. Drain the water.
Heat oil in a pan, add garlic paste for 2 minutes.
Add chopped onions, fry until golden brown.
Add chooped tomatoes, cook until oil gets separated.
Add 1/2 cup water, bring it to boil, simmer the gas when water will start boiling. Cook until the water will be half of the volume.
Add all the pieces on serving plates along with the boiled big shell of body, pour the gravy on it.
Garnish with slit chillies and chopped coriander leaves.
Serve hot with steamed rice.

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