Kakra’r Jhol
Crab curry in a light Bengali-style gravy - a coastal delicacy showcasing fresh crab.
Preparation
Roughly grind cinnamon, cardamom, and cloves using mortar and pestle.
small bowl containing 2 tbsp water add coriander powder, red chilli powder, kashmiri chilli powder, & turmeric. Make a smooth paste and keep
Cooking
oil, and mustard oil in a kadai.
Fry potato halves till they are golden brown.
Remove from heat and keep aside.
To the same oil add bay leaf, cinnamon, cardamom, and cloves and fry for 30 sec.
Add grated ginger and garlic and fry on medium heat for about 1 min with constant stirring.
Add onions and turn the heat back to medium-high. Cook for 3-4 min.
onions soften add the crabs and cook for 5 min.
the paste of coriander, chilli, and turmeric powder (prepared above). Fry for 3 min or until oil leaves the Add tomato puree and fry for 5 more min.
The add 2 cups hot water, and salt. Mix well, cover the pan, and let boil for 7-8 min.
Serving Suggestions
Serve hot with steamed rice with fresh
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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