crab-curry-kakrar-jhal

Bengali Crab Curry- Kakrar Jhal

Ideal For

Lunch

Food Type

Non-Veg

Ingredients

How To Cook

  • 2 big crabs cut into pieces (500 gms)

  • 2 potatoes cut into half

  • 2 onions made into a paste

  • 1 tsp garlic paste

  • 1-½ tsp ginger paste

  • 1-½ tsp turmeric powder

  • 1 tsp red chili powder

  • 1 tsp cumin powder

  • 1-½ tsp coriander powder

  • Salt to taste

  • ½ tsp sugar

  • 2 tsp tomato puree

  • 2 green chilies

  • 2 cardamom

  • 2 cloves

  • ½ inch cinnamon stick

  • ½ tsp garam masala powder

  • 3 tsp Doctors’ Choice Kachi Ghani Mustard Cooking Oil
  • Clean the crab with warm water and marinate the same with salt, turmeric, and red chili powder for 15 minutes

  • Heat 2 tsp of kachi ghani mustard oil in a pan and fry the crabs on a medium flame. Cover the lid. Once it is crisp and cooked to perfection, set the crabs aside and let them cool

  • In the same pan, add some more oil and leave it on medium heat for a while. Add the potatoes with salt, turmeric, and let it cook until the potatoes turn soft after 5-7 minutes. Once done take it out and keep it aside

  • Add cinnamon stick, clove, and cardamom into the oil. Once they sizzle, add the onion paste and keep stirring for 2 minutes until cooked

  • Add the ginger garlic paste and let it cook for a minute or two. Now add all the dry spices i.e.  turmeric, cumin powder, coriander powder, red chili powder, garam masala powder, salt, and sugar. Make sure to mix all well

  • After a minute, add tomato puree, green chilies and cook the same for 2-3 minutes. Add ¼ cup f water to prevent the spices from burning

  • Add the fried potatoes and crabs. Mix all well

  • Add ½ cup water and allow it to boil for roughly 8-10 minutes. Turn off the flame once done

  • Serve authentic Bengali Style Crab Curry with steamed rice and cucumber salad
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