Kakrar Jhal (Spicy Crab Dry Curry)


This one is not a regular in my kitchen. But with Durga Puja celebrations, something not-so-regular had to come up 🙂

A spicy, fiery, chilli hit that will leave you drooling. This dish needs to be made very spicy – chilli is the main flavour here. Serve it with steamed rice but it tastes best with mishti pulao (sweet pilaf) to balance the chilli hit. (Click here for sweet pilaf recipe)

 

kakra jhal

 

Ingredients:

Crab – 2 (I used blue swimmer crab)
Onion – 1 large, thinly sliced
Tomato – 1 medium, finely chopped
Ginger paste – 2 tbsp
Garlic paste – 1 tbsp
Dry red chilli – 1
Turmeric powder – 1 tsp
Red chilli powder – 2 tsp or as per taste
Cumin powder – 2 tsp
Salt – to taste
Garam masala – 1 tsp
Oil –  3 tbsp
Coriander leaves for garnish

Method:

  1. Wash the crab. Remove shell and clean in running water (remove everything except the white meat). Cut into quarters. Set aside
  2. Heat a large fry pan and add oil. 
  3. Add the onion and fry until golden brown
  4. Add the ginger, garlic and saute for a minute
  5. Add tomato, turmeric powder, red chilli powder, cumin powder, salt and mix well. Cook until the tomatoes are completely done and oil separates
  6. Add the crab and mix gently. Add half cup of hot water, cover and cook on low heat till the crab is completely done (about 20 minutes) 
  7. Remove cover, increase heat and cook till the water dries up and oil separates
  8. Turn off the heat. Add garam masala and mix well
  9. Garnish with coriander leaves. Serve hot with steamed rice or sweet pilaf

Notes:

  • This dish is usually made very spicy but adjust the chilli powder according to your preference

 

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