SHANKARPURI KAKRA

(CRABMEAT IN DRY GRAVY)

The Bengal coastline yields a rich catch of seafood. The unpolluted, casaurinadotted beach at Shankarpur, near the more popular tourist beach of Digha, is a treasure trove of large, succulent, mud crabs that are a gourmand’s delight.

Preparation time: 45 minutes

Serves: 2 persons

1 whole mud crab (450–550 gm each)

30 gm kalia gravy

¼ tsp turmeric powder

1 tsp green chilli paste

20 gm coconut paste

50 ml mustard oil

4–5 green chillies, slit

75 ml coconut milk

½ tsp poppy seed paste

2–3 red chillies, sliced

10 gm grated coconut

Sugar to taste

Salt to taste

1.	Wash and clean the crab.
2.	Cut the crab into 4 pieces and apply salt and turmeric powder. Keep aside for 10 minutes.
3.	Heat mustard oil in a pan and add the crab. Sauté for 5 minutes then remove.
4.	In the same oil, add the kalia gravy and stir. Add turmeric powder and poppy paste. Keep stirring for 10 minutes.
5.	Add coconut paste, green chilli paste, and stir for 2 to 3 minutes.
6.	Add the sautéed crab and 200 ml of water and bring to a boil.
7.	Add the coconut milk, adjust seasoning, and simmer.
8.	Cook till the crab is done and the gravy turns into a coating consistency.
9.	Serve hot, garnished with sliced red chillies and grated coconut.