Kakrar Jhaal – A Spicy Bengali Crab Curry


For two portions, you will need

2 Mud Crabs (500g each)

150g Potatoes

150g Grated onion

40g Garlic paste

30g Ginger paste

60g Green chilli paste

10g Turmeric

6-8 Slit green chillies

100g Mustard oil

30g Yoghurt, beaten

3 Bayleafs

Salt to taste

Method

Clean and cut the crabs into pieces. Apply salt and a little turmeric and keep for 15 minutes.

Peel and dice the potatoes, apply a little salt and turmeric. Keep for 15 minutes.

Heat oil in a kadhai (wok) and add the crabs. Sauté on high heat till they change colour. Remove and keep warm.

In the same oil, sauté the diced potatoes. Remove and keep covered.

In the same oil, add the grated onion and bayleaf, cook well. Add the garlic paste and cook further. Then add the ginger paste and turmeric. Cook till the fat starts starts to leave the sides.

Now add the sautéed potatoes and cook on high heat. Add the crab and the chilli paste, combine well. Add the beaten yoghurt, mix and cover with a lid. Reduce the flame and simmer. Add salt and 500ml of water.

Bring to a boil and cover again and then simmer for 20 minutes or till the gravy has reduced and the potatoes are cooked. Add the slit chillies and mix lightly. Check for seasoning.

Serve with plain boiled rice.

Written for India Boating

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