Skip to main content

Subscribe via Email for New Updates

Enter your email address:

Delivered by FeedBurner

Bengal (Digha) Restaurant style Crab Dry Gravy Recipe

how to cook crab meat recipe

Crab curry is a typical Indo-Portuguese dish from Goa, Daman and Diu, a region along the west coast of today's India which was part of the Portuguese State of India. But I had cooked it my Digha style crab dry curry.
Bengali Style Crab Curry which is called as Kakrar Jhal in Bengali is a sea food gravy prepared using crab and potatoes. Onion, ginger, garlic and dry spices are used to prepare the base of this gravy.


However, the crab has its own taste, so addition of crab makes this gravy exotic. It is a spicy dish and one can adjust the taste according to their taste buds.

Serve this on a weekend and wait for the compliments.

Ingredients :

1. Crab meat - 4 crabs
2. Ginger - 2 1/2 inch
3. Garlic - 10 cloves
4. Tomatoes - 2 small
5. Onion - 2 large
6. Green Chillis - 8 pcs
7. Red pepper powder - 1/2 tsp
8. Cumin powder - 1 tbsp
9. Mustard oil - 1/4 cup
10. Turmeric powder - 1 tsp
11. Garam masala - 1/2 tbsp
12. Clarified butter (ghee) - 1 tbsp
13. Dry masala : black cumin, cinnamon, cardamom, bay leaf
14. Salt n sugar as per taste


Procedure :

1. Marinate the crab meat (you can remove the crab shell and cook) with 1/2 tsp turmeric powder and salt to taste (1 tsp). Heat mustard oil till smoke point and fry this crabs. Keep aside.

How to saute crab meat?

2. Now, heat 2 tbsp of oil in that pan. Add pinch of whole black cumin seeds, 2 inch of cinnamon, 2 pcs of green cardamom and a bay leaf and saute for few minutes.
Make a smooth paste of wet masala ingredients : 2 1/2 inch of ginger, 10 cloves of garlic, 2 big diced onions, 2 small diced tomatoes and 6 pcs of green chili. Add this paste to the pan, and saute it.

crab gravy recipe

3. Add 1/2 tsp of turmeric powder, 1/2 tsp of red pepper powder, 1 tbsp of cumin powder, 2 green chillis slits, and salt and sugar as per your taste. Fry it till brown and leaves oil from all sides of masala.

how to prepare dry crab meat curry recipe

Add previously fried chopped crabs to this masala. Toss it well. Add little water, 1 tbsp of ghee, 1/2 tbsp garam masala and give it a mix. Cover it. After 4-5 mins, check if the water has all dried up. Toss it till you attain a dry gravy and you are recipe-ready.


SERVE WITH STEAMING RICE OR PARANTHAS.

Don't forget to share your thoughts if you liked it or not, and also your own innovative style in the comment section. Spread happiness.
For more quick recipes, tune in to my blog .☺❤





© Copyright 2020, AahareBahare. All Rights Reserved

Creative Commons License
This work is licensed under a Creative Commons Attribution 2.0 Generic License.
Labels:

Comments

Post a Comment

Popular posts from this blog

Dalgona Coffee with detailed recipe

Beaten Dalgona/ Frappe Coffee Dalgona Coffee (Korean coffee) was coined by South Korean actor Jung Il-woo. I have learned since that it’s been around for years and is also known as Frappe Coffee (Greek), Beaten Coffee (Indian) and is known in several other cultures. It is in trend now-a-days. Many people told me that without an electric beater it can not be made, or the recipe is not properly described. So I tried it for myself without beater. Nutritional Facts of Dalgona Coffee Whipped coffee is made up of only 3 ingredients! To make whipped coffee, add 2 tablespoons of instant coffee, 2 tablespoons of sugar and 2 tablespoons of hot water to a clean dry bowl. Using an electric beater, you can whisk/whip it together, within 2 minutes to 5 minutes, its ready. Black mixture of coffee using electric beater It took me 15 mins approx to get those desired creamy peaks. Dalgona coffee beaten by hand whisk To keep your whipped coffee vegan, use any...
Post a Comment
Read more

Banana Flower Fritters/Vada

Bananas were originally found in South East Asia, mainly in India. They were brought west by Arab conquerors in 327 B.C. and moved from Asia Minor to Africa and finally carried to the New World by the first explorers and missionaries to the Caribbean. The mass production of bananas started in 1834 and really started exploding in the late 1880’s.1    Before the 1870’s most of the land that bananas were grown on in the Caribbean had been previously used to grow sugar. After this time low marsh land started to be drained along with forests that were cleared in Central America for banana monocrops (which is growing one crop to increase productivity). It turns out to be delicious, crispy and perfect match with a hot cup of filter coffee and chutney. Facts about banana flower  The flower of the banana plant is also known as banana blossom or banana heart. The family to whom banana belongs is called Musaceae as banana blossom, represent a valuable source...
Post a Comment
Read more

Garma Garam Crisp Jalebi Recipe

Garam Jalebis The Indian word ' jalebi ' is derived from the Arabic word ' Zulabiya ' or the Persian ' Zolbiya '. This dessert can be served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rose water. This recipe was brought to Medieval India by Persian-speaking Turkic invaders. In 15th century India, jalebi was known as ' Kundalika or Jalavallika '. It is famous in Uttar Pradesh, Bengal, Odisha, Rajasthan, and Madhya Pradesh. A variant is Chhena Jalebi (Chhanar Jilip), prepared with chhena (cottage cheese) in Bengal and Odisha, Imarti in North, Rabdi jalebi as special delicacy, Jangiri in South India, Jaleba in North India. Jalebi is eaten with curd or rabri (North India) along with optional other flavours such as kewra (scented water). This is then soaked in a sugar syrup flavoured with cardamom and saffron. In...
2 comments
Read more