Bengali Crab Curry- Kakrar Jhal
Kakrar Jhal, popularly known as Bengali crab curry is a sea food cuisine that acts like the perfect weekend meal. With crabs being rich in taste and flavor, its gravy adds to its exotic taste that blesses your taste buds with flavors of authenticity.
Prepared with the best Kachi Ghani Mustard Oil you can now savor this flavorful dish at home.
Here’s How
Ingredients:
- 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
Process:
- 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
