**Sorshe Kakra** (Crab in Mustard Sauce) is a popular Bengali dish where crabs are cooked in a rich mustard gravy. Here’s a simple recipe for you:
### Ingredients:
- **Crabs**: 500g, cleaned and cut into pieces
- **Mustard seeds**: 2 tablespoons (use a mix of black and yellow mustard)
- **Green chilies**: 4-5, adjust to taste
- **Onion**: 1 large, finely chopped
- **Garlic**: 4-5 cloves, finely chopped
- **Turmeric powder**: 1/2 teaspoon
- **Red chili powder**: 1/2 teaspoon
- **Nigella seeds (Kalonji)**: 1/2 teaspoon
- **Mustard oil**: 3-4 tablespoons
- **Salt**: to taste
- **Water**: as needed
- **Coriander leaves**: for garnishing
### Instructions:
1. **Soak the mustard seeds**:
- Soak the mustard seeds in water for 15-20 minutes to remove bitterness. Then grind them into a smooth paste along with 2 green chilies and a little water.
2. **Prepare the crabs**:
- Clean the crabs properly. Marinate them with turmeric powder, salt, and a little mustard oil. Set aside for 10-15 minutes.
3. **Fry the crabs**:
- Heat 2 tablespoons of mustard oil in a pan and lightly fry the marinated crabs for 3-4 minutes. Remove and set aside.
4. **Tempering**:
- In the same pan, add a little more mustard oil if needed. Add nigella seeds and allow them to splutter.
- Add the chopped onions and garlic. Sauté until they turn golden brown.
5. **Make the gravy**:
- Add turmeric powder, red chili powder, and the mustard paste. Stir well and cook the mixture on low flame for 2-3 minutes.
- Add 1/2 cup of water to form the gravy. Season with salt to taste.
6. **Cook the crabs**:
- Add the fried crabs to the gravy. Cover and cook for 8-10 minutes, until the crabs are fully cooked and the gravy thickens. Stir occasionally and adjust water if needed.
7. **Finish**:
- Once done, turn off the heat and garnish with freshly chopped coriander leaves and a couple of slit green chilies for extra heat.
8. **Serve**:
- Serve hot with steamed rice.
Enjoy your delicious **Sorshe Kakra**!
No comments:
Post a Comment