Kakrar Jhal (Bengali Crab Korma)
Description
Kakrar Jhal, a Bengali crab Korma, is a flavorful and spicy seafood dish. Originating from the coastal areas of Bengal, it is a favorite among crab lovers. The dish combines the rich taste of crabs with aromatic spices, making it perfect when served with steamed rice. This is one of my favorite variations of crab korma, showcasing the coastal cuisine’s vibrant flavors.
Cuisine
Bengali
Course
Lunch
Diet
High Protein, Non-Vegetarian
Ingredients
- 8 Crabs, cleaned, legs separated and slightly crushed
- 2 Onions, pasted
- 3 teaspoons Ginger Garlic Paste
- 3 tablespoons Homemade Tomato Puree
- 1 teaspoon Green Chilli, paste
- 2 teaspoons Fresh Red Chilli, paste
- 1 teaspoon Mustard Seeds (Rai/Kadugu), white ones, paste
- 2 teaspoons Cumin Seeds (Jeera)
- 1 teaspoon Turmeric Powder (Haldi)
- 1 teaspoon Garam Masala Powder
- 1/2 cup Coriander (Dhania) Leaves, chopped
- Salt, to taste
- 1 teaspoon Sugar
- Mustard Oil, for cooking
Prep Time
10 minutes
Cook Time
45 minutes
Instructions
- Heat 2 tablespoons of mustard oil in a pan. Clean the crabs and season them with a pinch of salt and turmeric powder. Shallow fry the crabs until they turn a reddish color. Set them aside.
- In the same pan, heat the remaining oil and add onion paste. Fry it until it turns light brown.
- Add ginger and garlic paste, and cook until the raw smell disappears.
- Stir in cumin powder and turmeric powder, and cook for 30 seconds.
- Add green chili paste, red chili paste, tomato puree, and mustard paste. Fry for 5 minutes, allowing the flavors to blend.
- Add salt, sugar, and the fried crabs. Stir continuously for 2 minutes.
- Add a little water, cover the pan, and let it cook for 5 minutes or until the crab is well-cooked and the spices are well blended.
- Finally, sprinkle garam masala powder and chopped coriander leaves over the crab mixture. Switch off the flame.
- Serve Kakrar Jhal hot with steamed rice.
Enjoy this traditional Bengali crab korma, bursting with flavor and perfect for a hearty meal!
