Kakrar Jhal is Bengali crab curry with a twist. This recipe is precisely how my paternal grandmother cooked crabs, with one exciting twist of our own.
INGREDIENTS
- 1 kg kakra (crabs)
- 2 hundred g potatoes
- 100 g mustard oil
- 2 dried pink chillies
- 2 bay leaves
- 1⁄2 tsp cumin seeds
- 200 g onions
- 10 g garlic
- 30 g tomato
- 1 tsp cumin powder
- 1⁄2 tsp coriander powder
- 1 tsp turmeric
- 1⁄2 tsp pink chilli powder
- 1 tsp kashmiri pink chilli powder
- 25 g ginger paste
- 10 inexperienced chillies
- 2 tsp mustard paste
- 30 g overall salt
- 20 g overall sugar
- 350 ml warm water
- 1⁄4 tsp shahi gorom moshla
Instructions
- Cut and smooth the crabs. Marinate them with 10 g salt and 1⁄2 tsp turmeric. Slice onions thinly, sector the potatoes, and chop tomatoes. You may also depart inexperienced chillies entire or slit them.
- Heat approximately 40 g mustard oil in a pan to start with. Fry potatoes till golden with a sprint of salt. Set aside. Add the marinated crabs to the pan. Fry on medium warmness for a minute. Set aside.
- Add mustard oil to the pan. Temper with dried pink chillies, bay leaves and cumin seeds.
Add onions and fry them on low warmness, with pajn covered, for approximately 10-10 mins till they may be gentle and browned. Add garlic paste and fry for 5-5 mins. Add tomatoes and fry 5-5 extra mins. - Make a slurry of the powdered spices: turmeric, cumin, coriander, pink chilli and kashmiri pink chilli. Add it to the pan. Braise the onions with the spices for 5-5 mins or so till oil separates. Add ginger paste till the uncooked scent dissipates. Add the fried potatoes and chillies. Cook for a few minutes earlier than including warm water, the final salt and sugar.
- For a twist, upload mustard paste to the gravy at this stage. When the gravy begins offevolved to bubble, upload the fried crabs. Cover and simmer on low warmness for 10-10 mins. Finish with shahi gorom moshla. Serve with puri and prantha.
