Baarish mein bana di legendary Bengali dish 😱

Ingredients

• 300 g Crab Meat (or Ants, cleaned) (fresh, cleaned and roughly chopped)
• 2 Tbsp Mustard Oil (prefer cold‑pressed Indian mustard oil for authentic flavor)
• 1 tsp Cumin Seeds (whole seeds)
• 1 Bay Leaf (dried)
• 1 cup Coconut Milk (full‑fat, preferably from a fresh coconut)
• 1/2 tsp Turmeric Powder (ground, bright yellow)
• 1/2 tsp Salt (adjust to taste)
• 1 tsp Sugar (balances the coconut richness)

Instructions

1. Heat Mustard Oil

   Place the heavy‑bottomed pan on medium heat and add 2 Tbsp mustard oil. Let it heat until it starts to shimmer but not smoke.

   Time: PT2M

   Temperature: Medium heat

2. Temper Spices

   Add 1 tsp cumin seeds and 1 bay leaf to the hot oil. Stir for about 30 seconds until the cumin sizzles and releases aroma.

   Time: PT1M

   Temperature: Medium heat

3. Add Crab (or Ant) Pieces

   Add the 300 g of cleaned crab meat to the pan. Stir quickly for 2 minutes, allowing the pieces to coat with the spiced oil.

   Time: PT2M

   Temperature: Medium heat

4. Pour Coconut Milk

   Pour in 1 cup coconut milk, stirring gently to combine with the crab and spices.

   Time: PT1M

   Temperature: Medium heat

5. Season the Curry

   Add ½ tsp turmeric powder, ½ tsp salt, and 1 tsp sugar. Mix well.

   Time: PT1M

   Temperature: Medium heat

6. Simmer Until Thick

   Reduce the heat to low and let the curry simmer gently for 8 minutes, stirring occasionally, until the gravy thickens to a creamy, golden‑yellow consistency.

   Time: PT8M

   Temperature: Low heat

7. Finish and Serve

   Turn off the heat, give the curry a final stir, and serve hot with steamed rice or flatbread.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

8 g

Fat

18 g

Fiber

1 g