A fragrant and spicy crab curry from Odisha, famous for its use of sweet crabs from Chilika Lake. This rustic dish features a rich, spiced gravy thickened with potatoes, making it a true coastal delicacy.
Prep25 min
Cook40 min
Servings4
Serving size: 1 serving
499cal
30gprotein
51gcarbs
20g
Ingredients
500 g Crab (Cleaned and cut into large pieces)
2 medium Potato (Peeled and cut into 1-inch cubes)
2 medium Onion (Finely chopped)
2 medium Tomato (Pureed)
1 inch Ginger (Peeled and made into a paste)
8 cloves Garlic (Peeled and made into a paste)
0.25 cup Mustard Oil (Essential for authentic flavor)
A traditional sweet rice pudding from Bihar, slow-cooked with fragrant rice, rich jaggery, and creamy milk. This comforting dessert, flavored with cardamom, is a festive favorite.
Dive into this protein-packed Chilika Kankada Jhola! Aromatic, perfectly spiced crab curry with Arna for a soul-satisfying meal.
This odia dish is perfect for dinner. With 1013.81 calories and 40.61g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 whole Dried Red Chilli (Broken in half)
1.5 tsp Turmeric Powder (Divided: 0.5 tsp for marination, 1 tsp for gravy)
1.5 tsp Red Chilli Powder (Adjust to your spice preference)
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Garam Masala Powder (For finishing)
1.5 tsp Salt (Divided: 0.5 tsp for marination, 1 tsp for gravy, or to taste)
2.5 cups Hot Water (For the gravy)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare and Marinate
In a mixing bowl, combine the cleaned crab pieces with 0.5 tsp of turmeric powder and 0.5 tsp of salt. Mix well to coat evenly. Set aside to marinate for 15-20 minutes.
While the crab is marinating, prepare your other ingredients: peel and cube the potatoes, finely chop the onions, puree the tomatoes, and make a smooth paste of the ginger and garlic.
2
Fry Potatoes and Crab
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is lightly smoking. This reduces its pungency.
Carefully add the potato cubes and fry for 7-8 minutes, stirring occasionally, until they are golden brown and cooked through. Remove with a slotted spoon and set aside.
In the same oil, add the marinated crab pieces. Shallow fry for 3-4 minutes, turning them, until they turn a vibrant reddish-orange color. Do not overcrowd the pan; fry in batches if necessary. Remove and set aside.
3
Temper Spices and Sauté Aromatics
Reduce the heat to medium. In the remaining oil, add the bay leaf, dried red chillies, and pancha phutana. Allow the spices to splutter for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 6-8 minutes, stirring frequently, until they become soft, translucent, and golden at the edges.
4
Cook the Masala Base
Add the ginger-garlic paste to the pan and cook for 1-2 minutes, stirring continuously, until the raw aroma disappears.
Stir in the tomato puree. Then, add the remaining 1 tsp turmeric powder, red chilli powder, cumin powder, coriander powder, and 1 tsp salt.
Mix everything well and cook the masala on medium-low heat for 8-10 minutes. Stir occasionally until the mixture thickens and you see oil separating from the sides.
5
Simmer the Curry
Add the fried potato cubes to the cooked masala and gently mix to coat them well.
Pour in 2.5 cups of hot water and stir. Bring the gravy to a rolling boil over high heat.
Once boiling, carefully place the fried crab pieces into the gravy. Gently push them down to submerge them.
6
Finish and Garnish
Reduce the heat to low, cover the pan, and let the curry simmer for 10-12 minutes. This allows the crab to absorb the rich flavors of the gravy.
Turn off the heat. Sprinkle the garam masala powder and freshly chopped coriander leaves over the curry.
Keep the curry covered and let it rest for at least 5 minutes before serving. This helps the flavors to meld together beautifully.
Serve hot with steamed rice.
4
Serving size: 1 serving
515cal
11gprotein
82gcarbs
17gfat
Ingredients
0.5 cup Gobindobhog Rice (Or any short-grain aromatic rice)
1 cup Jaggery (Grated or powdered)
4 cup Full-Fat Milk
1.25 cup Water (Divided use: 1 cup for rice, 1/4 cup for jaggery)
2 tbsp Ghee
4 pods Green Cardamom Pods (Lightly crushed)
1 tbsp Almonds (Slivered, for garnish)
1 tbsp Cashews (Chopped, for garnish)
Instructions
1
Prepare the Rice
Rinse the Gobindobhog rice under cold water until the water runs clear.
Soak the rice in fresh water for 30 minutes. After soaking, drain all the water completely and set aside.
2
Cook the Rice
In a heavy-bottomed pot or pan, combine the drained rice and 1 cup of water.
Bring the water to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it cook for 10-12 minutes, or until the rice is soft and has absorbed all the water.
Gently mash the cooked rice with the back of a spoon or a masher to break it down slightly. This helps create a creamier texture.
3
Make the Jaggery Syrup
While the rice is cooking, combine the grated jaggery and 1/4 cup of water in a small saucepan.
Heat over low-medium heat, stirring continuously until the jaggery has completely dissolved into a smooth syrup.
Turn off the heat and strain the syrup through a fine-mesh sieve to remove any impurities. Set aside to cool down to a lukewarm temperature.
4
Simmer with Milk
Pour the 4 cups of full-fat milk into the pot with the mashed rice.
Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent the milk from scorching at the bottom.
Continue to simmer for 15-20 minutes, stirring occasionally, until the milk has thickened and the mixture is creamy.
5
Combine Jaggery and Milk (Crucial Step)
Remove the thickened rice-milk mixture from the heat and let it cool for 5-7 minutes. It should be warm, not piping hot.
Ensure the jaggery syrup has also cooled to lukewarm. This temperature synchronization is key to preventing the milk from curdling.
Slowly pour the lukewarm jaggery syrup into the warm rice-milk mixture, stirring continuously until fully incorporated.
6
Finish and Thicken
Return the pot to very low heat. Add the ghee and the crushed green cardamom pods.
Stir well to combine and let it simmer gently for another 5 minutes, allowing the flavors to meld and the arna to reach its final, thick consistency.
Turn off the heat. The arna will continue to thicken as it cools.
7
Garnish and Serve
Transfer the Bihari Arna to serving bowls.
Garnish with slivered almonds and chopped cashews.
Serve warm or chilled according to your preference.
