Kakrar jhal (spicy crab dry curry) recipe.
This one is not a regular in my kitchen. But with Durga Puja celebrations, something not-so-regular had to come up! 'Kakra' means crab in Bengali and 'jhal' means a fiery gravy that's not too runny. This style of crab preparation is the most common one for Bengalis. In this dish, crab is cooked in onion and a few spices with chilli being the predominant flavour. Some recipes call for adding chunks of potatoes in this dish; however, I prefer to skip it.
To make this crab curry, I first clean the crab well and cut it into quarters. I then fry onions until they are golden brown, and then add ginger, garlic and cook. I add ttomatoes and powdered spices next (with red chilli powder being the main spice) and cook until the tomatoes are completely done. I add the cleaned crab to this along with just a little water (just enough to cook the crab). Remember this curry is not runny and does not have a lot of gravy/sauce in it. The crabs will be cooked in about 15-20 minutes. I then increase the flame to dry out any moisture. Fiery crab curry is ready!
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 kakrar jhal with steamed rice but it tastes best with mishti pulao (sweet pilaf) to balance the chilli hit.
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For more meat recipe, click here.
Kakra jhal
Ingredients
Instructions
Notes
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