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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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