Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
4 medium-sized crabs (cleaned); 1 big-sized potato cut into 4 pieces; 1 big-sized onion chopped; ½  tsp ginger paste; ½  tsp garlic paste; 1 medium-sized tomato chopped; 4 green chilies; ½  tsp ghee (clarified butter).

  • 1 bay leaf
  • 1 inch cinnamon stick
  • 2 green cardamoms
  • 2 cloves
  • 1 tsp turmeric powder
  • ½ tsp chili powder
  • ½ tsp kashmiri red chili powder
  • ½ tsp bengali garam masala powder (cinnamon, cardamom and clove)
  • Salt to taste.

  1. Marinate the crabs with ½ tsp salt and ½ tsp turmeric powder. Leave it for at least 10 minutes.
  2. Heat oil in a pan. Fry the potato pieces on medium flame along with a pinch of salt and turmeric powder (to get a good color on the potato pieces) till golden brown. Take them out of the pan and keep aside.
  3. Fry the crabs and the legs in the same oil on medium heat (add more if you need) until red and keep aside.
  4. Temper the same oil with bay leaf and whole garam masala (cinnamon stick, green cardamoms and clove).
  5. When an aroma of garam masala comes out, add the chopped onion and fry on medium heat until it becomes translucent.
  6. Add ginger-garlic paste and fry on medium heat until the raw smell of ginger and garlic goes away.
  7. Add chopped tomato along with green chilies. Fry until the tomato pieces become soft.
  8. Add salt, turmeric powder and chili powder. Fry on medium heat until the oil starts separating from the gravy.
  9. Add a little bit of warm water and stir well.
  10. Now add the fried potatoes and the crabs (also the legs). Mix well.
  11. Cook on medium flame for 5 minutes.
  12. Add kashmiri red chili powder and cook for another 5 minutes on medium flame.
  13. Pour some warm water (according to your desire) and put a lid on it. Allow it to cook on low flame until the potato pieces are done.
  14. Open the lid, adjust the taste of salt.
  15. Add ghee and garam masala powder and give it the final stir.
  16. Turn off the heat and serve with plain rice.
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