Kakrar Jhal/Bengali style Crab

Name: Kakrar Jhal/Bengali style Crab
Cuisine: Indian
Ingredients: 2 Crab, medium sized (250g approx.); 1 Potato (diced/strips/wedges); 1 Onion (paste/grated); 2 tbsp Tomato puree; 1 tbsp Ginger Garlic paste; 2 Green chillies, slitted (adjust as per your tolerance); 1 tsp Red chilli powder; 1 tsp Cumin powder; 1 1/2 tsp Coriander powder; 1/4 tsp Turmeric powder; 1/4 tsp Garam masala powder; 5 tbsp Mustard oil; 1 tbsp Sugar; to taste Salt; Bayleaf; 2 Cloves; 1 Cardamom; 1/4 inch Cinnamon

h.u.n.g.r.y.s.t.o.m.a.c.h @cook_16229904

A spicy and flavorful curry with minimalist ingredients cooked together in a blend of spices.
Crab is a popular seafood in coastal areas such as Bengal, Mumbai, Goa, and areas of South India.
Crab curry recipe is never the same in those areas. Here I'm sharing Bengali crab curry recipe which is also called as "Kakrar Jhal”, for the contest #নটআউটঅফদ্যাবক্স #ilovecooking
I prefer to boil the crab with little salt prior cooking to remove the impurities and dirt sticking onto it.
Without further delay, let’s move onto the recipe.

h.u.n.g.r.y.s.t.o.m.a.c.h @cook_16229904

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Ingredients

2Crab, medium sized (250g approx.)
1Potato (diced/strips/wedges)
1Onion (paste/grated)
2 tbspTomato puree
1 tbspGinger Garlic paste
2Green chillies, slitted (adjust as per your tolerance)
1 tspRed chilli powder
1 tspCumin powder
1 1/2 tspCoriander powder
1/4 tspTurmeric powder
1/4 tspGaram masala powder
5 tbspMustard oil
1 tbspSugar
to tasteSalt
Bayleaf
2Cloves
1Cardamom
1/4 inchCinnamon

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Steps

1

Mix crab pieces with salt and 1/4 teaspoon turmeric powder. Let them marinate for 10 minutes.
2

Heat oil in a wok over medium heat. Stirfry the crab until they turn crisp and reddish in color, about 4 minutes. Remove and set aside.
3

Add the potatoes to the same pan, cook until soft. Remove and set aside.
4

In the remaining oil, temper with bayleaf, cardamom, cloves and cinnamon for few seconds.
5

Add the onion paste to the wok, stir over medium heat for about 5 minutes.
6

Add the dry masalas – turmeric powder, red chili powder, cumin powder and coriander powder. Add in ginger garlic paste too. Saute until the raw smell disappears.
7

7. Add the tomato puree and green chillies, cook for about two minutes.
8

Season with salt.
9

Add 1/2 cup of water and give this a quick boil over high heat. Add a tbsp of sugar to it.
10

Reduce the heat, add the crab and potatoes now. Simmer until the gravy is thickened, about 10 minutes more.
11

Add garam masala powder, mix gently. Garnish with coriander leaves.
12

Serve with hot rice.