🇮🇳 Indian

Kakrar Jhal

Name: Kakrar Jhal
Prep time: 24 min
Cook time: 24 min
Total time: 48 min
Yield: 3 servings
Cuisine: Indian
Ingredients: to taste Salt; 1, finely chopped Onion; 4 cloves Garlic; 1 tbsp, minced Ginger; 2 Green Chili; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 1 tsp Mustard Seeds; 1 sprig Curry Leaves; 1 Lemon; 1 tsp Red Chili Powder; 2, cleaned and cracked Crab; 1 tsp Poppy Seeds

🇮🇳 Indian

Bengali crab in mustard-poppy gravy, messy, loud and worth it. Minutes from pan to plate, as the sea intended. Serve with rice, crusty bread or appam.

Prep 24 min Cook 24 min Serves 3 Medium

Ingredients

Saltto taste
Onion1, finely chopped
Garlic4 cloves
Ginger1 tbsp, minced
Green Chili2
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Mustard Seeds1 tsp
Curry Leaves1 sprig
Lemon1
Red Chili Powder1 tsp
Crab2, cleaned and cracked
Poppy Seeds1 tsp

Instructions

1
Prep the crab: clean, rinse and dry; wet seafood steams instead of searing.
2
Soften the onion and garlic in hot oil till the rawness is gone.
3
Add the mustard seeds and spices; toast thirty seconds so they bloom in the oil.
4
Cook the crab briefly; the moment it turns opaque, the clock is at zero.
5
Finish off the heat with lemon, cilantro and a knob of butter if you like; serve immediately.

Chef's tip

Taste as you go — chili heat, salt and sourness should all lift each other, not fight.

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Watch how it's made

Video: kakrar jhal recipe in bengali | crab curry bengali style | Easy recipe for beginners | · on YouTube