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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Time: 5 minutes
Pour in 200 mL coconut milk, stirring gently. Simmer on low heat for 2-3 minutes to let the flavours meld.
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.
Time: 3 minutes
Remove lid. Mix in 2 tbsp fresh grated coconut. Simmer uncovered for a minute more. Remove from heat.
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.
Side Dish: Steamed white rice, Bengali-style fried potatoes