Kakra'r Jhol

(Spicy Crab Curry)

Servings: 5-6 persons

Ingredients:

*Crab - 2lbs

Potato - 5 medium, cut in half

Tomato puree - 2tbsp

Onion - 3 medium, sliced

Garlic - 8 cloves, grated

Ginger - 2 inch, grated

Coriander Powder - 3 tsp

Chilli Powder - 1 tsp

Deghi Mirch or Kashmiri Chilli powder - 1 tsp

Turmeric - 1/2 tsp

Salt - To taste

Sugar - 1/2 tsp

Bay leaf - 1

Cinnamon - 1 inch stick

Green Cardamom - 2

Cloves - 4

Cilantro - 1 sprig, roughly chopped

White Oil - 3 tbsp

Mustard Oil - 2 tbsp

Ghee - 1 tsp

* King Crabs are preferred but snow crabs are good substitutes

* Kashmiri chilli powder or degi mirch is used for cosmetic purposes to make the dish look red hot. It is purely optional to add this ingredient. Using canned tomato puree (Hunt's) also imparts a red color to the preparation.

Preparation:

1. Roughly grind cinnamon, cardamom, and cloves using mortar and pestle.

2. In a small bowl containing 2 tbsp water add coriander powder, red chilli powder, kashmiri chilli powder, & turmeric. Make a smooth paste and keep aside.

Cooking Procedure:

1. Heat white oil, and mustard oil in a kadai.

2. Fry potato halves till they are golden brown. Remove from heat and keep aside.

3. To the same oil add bay leaf, cinnamon, cardamom, and cloves and fry for 30 sec.

4. Add grated ginger and garlic and fry on medium heat for about 1 min with constant stirring.

5. Add onions and turn the heat back to medium-high. Cook for 3-4 min.

6. When the onions soften add the crabs and cook for 5 min.

7. Then add the paste of coriander, chilli, and turmeric powder (prepared above). Fry for 3 min or until oil leaves the side.

8. Add tomato puree and fry for 5 more min.

9. The add 2 cups hot water, and salt. Mix well, cover the pan, and let boil for 7-8 min.  NOTE: a) The time required to boil depends on the cooked status of the potatoes, and b) the amount of gravy you would like to keep. If the potatoes are done and a lot of gravy is left turn the heat to high and let boil uncovered.

10. Just before removing from heat add sugar, ghee and green chillies.

11. Remove from heat and garnish with cilantro/ coriander leaves.

Serving Suggestions: