Kakrar Jhal (Bengali Style Crab Curry)
Description:
Kakrar Jhal is a delectable Bengali-style crab curry that packs the perfect blend of spices and flavors, offering a comforting yet rich dish. This spicy, aromatic curry with tender crab pieces is usually paired with steamed rice, making it an ideal main course for lunch or dinner. The blend of mustard oil, fragrant spices, and the delicate sweetness of the crab makes this curry truly irresistible. Whether you’re preparing it for a special occasion or a weeknight dinner, this dish is bound to impress.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Crabs (cut into pieces) | 2 (approximately 500 gm) |
| Potatoes (Aloo) | 2 (cut into halves) |
| Onion (paste) | 2 medium onions |
| Garlic (paste) | 1 teaspoon |
| Ginger (paste) | 1-1/2 teaspoon |
| Turmeric powder (Haldi) | 1-1/2 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Coriander powder (Dhania) | 1-1/2 teaspoon |
| Salt | To taste |
| Sugar | 1/2 teaspoon |
| Homemade tomato puree | 2 tablespoons |
| Green Chillies | 2 (slit) |
| Cardamom (Elaichi) Pods | 2 |
| Cloves (Laung) | 2 |
| Cinnamon Stick (Dalchini) | 1/2 inch |
| Garam masala powder | 1/2 teaspoon |
| Mustard oil | 3 tablespoons |
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 60 minutes
Servings: 2
Cuisine: Bengali
Course: Main Course
Diet: Non-Vegetarian
Instructions:
-
Prepare the Crab:
Begin by cleaning the crabs thoroughly with warm water. Once cleaned, marinate the crab pieces with salt, turmeric, and red chilli powder. Let them rest for about 15 minutes to absorb the flavors. -
Fry the Crab:
In a frying pan, heat 2 tablespoons of mustard oil over medium heat. Once the oil is hot, carefully add the marinated crab pieces. Fry the crab on medium flame while covering the pan with a lid. Fry until the crab turns crisp and cooked through, about 7–10 minutes. Once done, remove the fried crab pieces and set them aside. -
Cook the Potatoes:
In the same pan, add a little more mustard oil and heat it over medium flame. Add the halved potatoes, sprinkle with salt and turmeric, and cook until the potatoes soften slightly. This should take around 5–7 minutes. Once done, remove the potatoes from the pan and set them aside. -
Prepare the Spice Base:
In the same pan, add the cinnamon stick, cardamom pods, and cloves into the hot oil. Let them sizzle for a few seconds, releasing their aroma. Then, add the onion paste and sauté it for about 2 minutes until it turns golden brown and aromatic. -
Add Ginger-Garlic Paste:
Once the onions are cooked, add the ginger-garlic paste and stir for another minute or two, ensuring that the raw smell disappears. -
Spice it Up:
Now, add the dry spices: turmeric powder, cumin powder, coriander powder, red chilli powder, garam masala powder, salt, and sugar. Stir well to combine all the spices with the onion mixture. Let the spices cook for about 1 minute. -
Incorporate the Tomato Puree:
Add the homemade tomato puree and green chillies to the pan. Cook the mixture for 2–3 minutes, stirring occasionally. Add 1/4 cup of water to prevent the spices from burning, and cook for another 2–3 minutes. -
Combine Potatoes and Crab:
Now, add the fried potatoes and crab pieces back into the pan. Mix everything gently, ensuring that the crab and potatoes are well-coated with the spice mixture. -
Simmer the Curry:
Add around 1/2 cup of water to the pan and stir everything together. Allow the curry to simmer over medium heat for 8–10 minutes. The flavors will meld together, and the crab will absorb the rich spices. -
Finish and Serve:
Once the curry is cooked and the flavors have come together, turn off the heat. Your Kakrar Jhal is now ready to be served!
Serve this aromatic Bengali-style crab curry alongside steamed rice for a fulfilling meal. For an extra touch, pair it with a fresh Kachumber salad for a complete Bengali feast.
Nutritional Information (Approximate per serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 30 g |
| Carbohydrates | 35 g |
| Fat | 25 g |
| Fiber | 5 g |
| Sodium | 400 mg |
| Cholesterol | 100 mg |
| Sugars | 5 g |
Tips:
- For a spicier version, increase the amount of green chillies or add a pinch of extra red chilli powder.
- Ensure the crab is fried until crispy for the best texture in the curry.
- If you like a thicker curry, reduce the amount of water added and cook the curry a little longer.
This traditional Bengali crab curry is not only flavorful but also easy to prepare. It’s a great way to enjoy the natural sweetness of crab while savoring the authentic spices that make Bengali cuisine so beloved. Enjoy it with your family or friends for a memorable meal!
