Watch: Here's How You Can Make Kakra Kosha At Home
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One of the most interesting home-made curries from the Bengali cuisine is definitely the Kakra Kosha, otherwise called as the Bengali style crab curry. Spicy and umami in taste, this curry is relished along side white rice, and sometimes a salad. As Bengalis are fond of potato, some versions of this crab curry could contain big chunks of that vegetable, nicely mixed within the masala that simmers with the juicy crab! A challenge that one could face while recreating the Kakra Kosha, is to thoroughly clean the crab. Eating the Kakra Kosha requires you to break the exoskeleton of the crab to scoop out the tender meat. However, all of these efforts are worth it when you get to taste the savoury Kakra Kosha. This crab curry is tasty and easy to make. Pair the Kakra Kosha with white rice, kuchumber salad and a refreshing glass of cola, for a delectable meal. 

Did you know that eating crabs has a number of health benefits? Crab is packed with protein. Protein is essential for building and maintaining muscle mass. As you grow older, you tend to lose muscle mass and a protein rich diet helps to combat that. Crab also contains high levels of omega-3 fatty acids, vitamin B12, and selenium. All of these vitamins and nutrients play vital roles in improving general health while helping to prevent a variety of chronic conditions. Crab also helps to improve heart and bone health. If you’re looking to incorporate crab in your diet, we suggest you try your hand at this delicious and spicy Kakra Kosha recipe by Home Chef Ayandrali Dutta: 


• Crabs - 500 grams

• Chopped onions - 1 cup 

• Ginger garlic paste - 2 tsp 

• Dried red chilli - 3 

• Haldi - ½ tsp 

• Chilli powder - ½ tsp 

• Coriander powder - ½ tsp 

• Onion paste - 4 tsp 

• Pinch of cumin

• Mustard oil - 1 cup cup

• Bengali garam masala - ½ tsp 

• Water


1) Clean the crab and marinate with salt and turmeric

2) Add oil in the pan and heat it well

3) Then fry the crabs and take it out

4) In the remaining oil, add the cumin and dry red chilli

5) Let it splutter

6) Next, add the ginger garlic paste and the onion paste, cook for 5

mins in medium heat

7) Now add all dry spices and cook for another 2 mins

8) Now add some water and slowly add the crabs

9) Cook for 7-10 mins in low heat

10) Once done, sprinkle some garam masala

11) Serve with hot rice