Kakra bhuna
Mud crab masala
কাঁকড়া ভুনা (kakra bhuna): Sundarbans mud crab fried in a thick onion, garlic and chilli masala
The muddy channels of the Sundarbans and the shrimp farms around Shyamnagar and Paikgachha are crab country, and in Khulna homes the big-clawed mud crabs are chopped in half, fried and then cooked down in a thick, fiery masala until it coats every crack and crevice. It is a dish for eating with your hands, sucking the masala from the shells and cracking the claws, with plain rice and a bowl of water for your fingers. Crabs must be bought alive and lively, or freshly cooked from a fishmonger you trust: throw away any that are dead before cooking, have a cracked shell or smell unpleasant. Ask the fishmonger to dispatch and clean them for you if you are not confident doing it yourself. Undercooking is the risk to avoid; the shells should be bright orange-red and the meat white and opaque right through. Chef's tip: crack the claws lightly before they go in, so the masala seeps inside.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the crab
- 2 ⅝ lb live mud crabs (or other large crabs), dispatched and cleaned, cut in halfclaws lightly cracked
- 1 tsp ground turmericdivided
- 1 ½ tsp saltdivided
- 6 tbsp mustard oil
For the masala
- 3 onionsfinely chopped
- 1 ½ tbsp garlic paste
- 1 tbsp ginger paste
- 2 tsp hot red chilli powder
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tomatochopped
- 1 /2 tsp sugar
- ¾ cup hot water
- 5 green chilliesslit
- 3 tbsp fresh coriander (optional)chopped
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Method
0/8 doneStep 1: Wash the 2 ⅝ lb live mud crabs (or other large crabs), dispatched and cleaned, cut in half pieces well under cold running water, scrubbing the shells, and rub them with ½ tsp ground turmeric and ½ tsp salt. Keep them in the fridge until you cook.
Step 2: Heat 6 tbsp mustard oil in a wide karai over a high heat until it just smokes, then fry the crab pieces in two batches for 3 minutes each, turning, until the shells turn red. Lift out.
6 minStep 3: In the same oil over a medium heat, fry 3 onions for 8–10 minutes until golden brown.
10 minStep 4: Add 1 ½ tbsp garlic paste and 1 tbsp ginger paste and fry for 2 minutes until fragrant.
2 minStep 5: Stir in 2 tsp hot red chilli powder, 1 ½ tsp ground cumin, 1 tsp ground coriander, the remaining ½ tsp ground turmeric, 1 /2 tsp sugar and the remaining 1 tsp salt with a splash of water, then add 1 tomato and cook for 3 minutes until soft and the oil separates.
3 minStep 6: Return the crab, toss to coat, add ¾ cup hot water, cover and cook over a medium heat for 10–12 minutes, turning twice, until the shells are bright orange-red all over and the meat inside the thickest claw is white and opaque.
12 minStep 7: Uncover, add 5 green chillies and stir-fry for 3–4 minutes until the masala is thick and clings to the shells.
4 minStep 8: Scatter with 3 tbsp fresh coriander and serve hot with plain rice and finger bowls.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 28 g
- Carbs
- 10 g
- Fat
- 17 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kakra bhuna take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of onions?
- 2 shallots per onion.
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