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A fiery and aromatic crab curry from Odisha, where fresh crabs are simmered in a rich, spicy masala of onions, tomatoes, and traditional spices. This coastal delicacy is a true seafood lover's dream, best enjoyed with hot steamed rice.
For 4 servings
Prepare Crab and Potatoes
Build the Masala Base
Cook the Spices and Tomatoes
A fiery and aromatic crab curry from Odisha, where fresh crabs are simmered in a rich, spicy masala of onions, tomatoes, and traditional spices. This coastal delicacy is a true seafood lover's dream, best enjoyed with hot steamed rice.
This odia recipe takes 65 minutes to prepare and yields 4 servings. At 507.86 calories per serving with 49.29g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Sauté the Crab and Potatoes
Simmer the Curry
Finish and Serve
For extra heat, add a paste of 2-3 soaked dried red chillies along with the ginger-garlic paste.
For a richer, milder gravy, add 1/4 cup of coconut milk or cashew paste in the last 5 minutes of simmering. Do not boil after adding.
This 'kassa' masala works wonderfully with large prawns (Chingudi). Adjust the cooking time as prawns cook much faster than crab.
You can omit the potatoes entirely for a more crab-focused curry. The gravy will be slightly less starchy.
Crab meat is packed with high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Crab is a good source of omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
This dish contains significant amounts of selenium and zinc from the crab, minerals that play a crucial role in supporting a healthy immune system.
The spices used, such as turmeric (curcumin), ginger, and garlic, are renowned for their potent natural anti-inflammatory and antioxidant properties.
Kankada Kassa is a traditional crab curry from the coastal state of Odisha in India. 'Kankada' means crab and 'Kassa' refers to a style of cooking where the main ingredient is slow-cooked and sautéed in a thick, spicy, and intensely flavorful onion-tomato masala until the oil separates.
Kankada Kassa can be part of a healthy diet. Crab is an excellent source of lean protein, omega-3 fatty acids, and essential minerals like selenium and zinc. The spices used, such as turmeric and ginger, have anti-inflammatory benefits. However, it is a rich dish due to the use of oil, so it should be enjoyed in moderation.
One serving of Kankada Kassa (approximately 450g) contains around 450-550 calories. The exact number can vary based on the size of the crab, the amount of oil used, and the inclusion of potatoes.
Fresh crab is highly recommended for the best flavor and texture. However, if fresh crab is unavailable, you can use good-quality frozen crab. Make sure to thaw it completely in the refrigerator before marinating and cooking.
To clean a fresh crab, first, stun it by placing it in the freezer for 15-20 minutes. Then, turn it upside down and pull off the triangular flap (apron). Pry open the top shell (carapace) from the back. Remove the feathery gills and the internal organs. Rinse the body and the top shell thoroughly under cold running water. You can then cut the body into halves or quarters.
If your gravy is too thin, remove the lid and simmer the curry on medium heat for a few more minutes to allow the excess water to evaporate. You can also mash one or two pieces of the cooked potato into the gravy to thicken it naturally.
Leftover Kankada Kassa can be stored in an airtight container in the refrigerator for up to 2 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop until hot.
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