Gold-Crusted Crab Masala & Jumbo Prawn Malai Curry: Sanchita Kitchen Secrets

At Sanchita Hotel & Restaurant, seafood is not just a menu category—it is an art form rooted in Bengal’s maritime culinary heritage. Because we source our catch directly from Shankarpur Harbour every morning, our seafood retains its natural coastal sweetness. Our Gold-Crusted Crab Masala begins with hand-picked live mud crabs. They are cracked gently, marinated in turmeric, crushed ginger, and green chili paste, then braised slowly in a rich caramel-onion gravy perfumed with whole garam masala and mustard oil. Meanwhile, the Gold Jumbo Prawn Chingri Malai Curry relies on freshly extracted coconut milk, slit green chilies, and a pinch of bay leaf and cinnamon. No artificial powders, no shortcuts—only pure coastal ingredients that allow the tender tiger prawns to melt on your tongue.