Bengali Crab Curry- Kakrar Jhal
Ideal For
Lunch
Food Type
Non-VegIngredients
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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