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Kakrar Jhal/Bengali style Crab
Kakrar Jhal/Bengali style Crab

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We hope you got insight from reading it, now let’s go back to kakrar jhal/bengali style crab recipe. You can have kakrar jhal/bengali style crab using 18 ingredients and 12 steps. Here is how you do it.

The ingredients needed to prepare Kakrar Jhal/Bengali style Crab:
  1. Take 2 Crab, medium sized (250g approx.)
  2. You need 1 Potato (diced/strips/wedges)
  3. Get 1 Onion (paste/grated)
  4. You need 2 tbsp Tomato puree
  5. Get 1 tbsp Ginger Garlic paste
  6. Prepare 2 Green chillies, slitted (adjust as per your tolerance)
  7. Prepare 1 tsp Red chilli powder
  8. You need 1 tsp Cumin powder
  9. Provide 1 1/2 tsp Coriander powder
  10. Get 1/4 tsp Turmeric powder
  11. Prepare 1/4 tsp Garam masala powder
  12. Provide 5 tbsp Mustard oil
  13. Use 1 tbsp Sugar
  14. You need to taste Salt
  15. Provide Bayleaf
  16. You need 2 Cloves
  17. Get 1 Cardamom
  18. Use 1/4 inch Cinnamon
Instructions to make Kakrar Jhal/Bengali style Crab:
  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.
    1. 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.

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