Bengali
Seafood curry
Kakrar Malaikari
Intermediate
For 4 people

Kakrar Malaikari: Classic Bengali Crab Curry with Coconut Milk


Kakrar Malaikari is a beloved Bengali dish of tender crab meat simmered in a velvety coconut milk gravy, fragrant with whole garam masala spices and bright with fresh ginger, garlic and green chillies. Mustard oil lends its distinctive pungency, while a final flourish of grated coconut and fresh cream add richness. Served over steamed rice, every spoonful is a celebration of the sweet, succulent crab enhanced by the mildly spiced, creamy sauce. Though it takes a little effort to clean the crabs, the cooking itself is straightforward - resulting in a showstopping centrepiece for any special occasion meal.

Ingredients

  • Crabs (fresh, cleaned and separated)

    1 kg (5 medium crabs)
  • Mustard oil

    4 tbsp
  • Salt

    1/2 tsp (for marinating crabs)
  • Sunrise Haldi Powder (turmeric)

    1/2 tsp (for marinating crabs)
  • Whole garam masala

    Cinnamon stick - 1 inch piece, Cloves - 3, Green cardamom - 3 pods
  • Onion paste (blended from 2 medium onions)

    3/4 cup
  • Tomato paste (blended from fresh tomatoes)

    3 tbsp
  • Ginger, garlic and green chilli paste

    1 tbsp
  • Sunrise Jeera Powder (cumin)

    1 tsp
  • Sunrise Dhania Powder (coriander)

    1 tsp
  • Sunrise Lal Mirch Powder (red chilli)

    1 tsp
  • Salt

    to taste
  • Sugar

    to taste
  • Sunrise Kashmiri Mirch Powder

    1 tsp
  • Coconut milk

    200 mL
  • Fresh grated coconut

    2 tbsp (plus extra for garnish)
  • Fresh cream

    2 tbsp (for garnish)

Sunrise tip: For the most flavourful gravy, select the freshest crabs you can find - preferably live ones from your local fishmonger. The meat will be sweeter and juicier.

 

Steps

Step 1: Marinate the crabs

Time: 10 minutes

Mix the cleaned crab pieces with 1/2 tsp salt and 1/2 tsp Sunrise Haldi Powder in a bowl. Set aside to marinate for 10 minutes. This helps the crab meat absorb some flavour.

 

Step 2: Fry the marinated crabs

Time: 10 minutes

Heat 4 tbsp mustard oil in a large pan until smoking point. Carefully add the marinated crabs to the hot oil. Fry on medium heat, turning occasionally, until the crabs are golden on all sides. Remove with a slotted spoon and set aside. Leave the remaining oil in the pan.

 

Step 3: Temper whole garam masala

Time: 2 minutes

In the same oil, add 1 inch cinnamon stick, 3 cloves and 3 green cardamom pods. Sauté on low heat until fragrant, being careful not to burn the spices.

 

Step 4: Fry onion paste

Time: 8 minutes

Add 3/4 cup onion paste to the tempered oil. Fry on medium heat, stirring frequently, until the onion paste turns golden brown and the oil starts to separate at the edges of the pan.

 

Step 5: Add ginger-garlic-chilli paste and tomato paste

Time: 5 minutes

Stir in 1 tbsp ginger-garlic-green chilli paste and 3 tbsp tomato paste. Continue frying on medium heat until the raw smell disappears and the oil separates again.

 

Step 6: Make powder masala paste

Time: 2 minutes

While the onion-tomato masala is cooking, take a small bowl. Mix 1 tsp each of Sunrise Jeera Powder, Sunrise Dhania Powder and Sunrise Lal Mirch Powder with a splash of water to make a smooth paste. Keep aside.

 

Step 7: Add powder masala paste

Time: 5 minutes

Once the onion-tomato masala releases oil, add salt to taste. Mix well. Cover and cook on low heat for 2-3 minutes until the masala thickens further. Remove lid and stir in the prepared powder masala paste. Mix thoroughly.

 

Step 8: Season masala

Time: 3 minutes

Add sugar to taste and mix well. Sprinkle in 1 tsp Sunrise Kashmiri Mirch Powder for vibrant colour and mild heat. Sauté until the masala leaves oil again.

 

Step 9: Add coconut milk

Time: 5 minutes

Pour in 200 mL coconut milk, stirring gently. Simmer on low heat for 2-3 minutes to let the flavours meld.

 

Step 10: Add fried crabs

Time: 5 minutes

Return the fried crab pieces to the pan. Stir to coat well with the gravy. Cover and cook on low heat for 2-3 minutes to allow the crabs to absorb the flavours.

 

Step 11: Add grated coconut

Time: 3 minutes

Remove lid. Mix in 2 tbsp fresh grated coconut. Simmer uncovered for a minute more. Remove from heat.

 

Step 12: Garnish and serve

Time: 2 minutes

Transfer the Kakrar Malaikari to a serving dish. Garnish with more grated coconut and a drizzle of fresh cream. Serve hot with steamed white rice.

 

Goes Best With

  • Side Dish: Steamed white rice, Bengali-style fried potatoes