A fiery and aromatic Bengali crab curry where tender crab pieces are simmered in a rich, spicy gravy made with onions, tomatoes, and mustard oil. This classic dish is a true celebration of coastal Bengali flavors, best enjoyed with steamed rice.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Kankrar Jhal, Steamed Basmati Rice and Kachumber Salad
Tangy, perfectly spiced Kankrar Jhal with rice and fresh salad. An energy-giving, soul-satisfying treat!
This bengali dish is perfect for dinner. With 959.79 calories and 56.68g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 inch
Cinnamon Stick
3 pcs Green Cardamom (Slightly crushed)
4 pcs Cloves
1 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to taste)
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Garam Masala Powder
1 tsp Sugar (To balance flavors)
1.5 tsp Salt (Adjust to taste)
1.5 cup Warm Water
1 tbsp Ghee (Optional, for finishing)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate Crab & Prep Ingredients
In a large bowl, toss the cleaned crab pieces with 1/2 tsp of turmeric powder and 1/2 tsp of salt. Set aside for 15 minutes.
While the crab marinates, peel and cube the potatoes. Keep all other ingredients ready.
2
Fry Potatoes and Crab
Heat the mustard oil in a large kadai or heavy-bottomed pan over medium-high heat until it is lightly smoking. This removes its raw pungency.
Carefully add the potato cubes and fry for 5-7 minutes, until they are golden brown and almost cooked through. Remove with a slotted spoon and set aside.
In the same oil, add the marinated crab pieces in a single layer (fry in batches if needed). Shallow fry for 2-3 minutes per side until they turn a vibrant reddish-orange. Do not overcook. Remove and set aside.
3
Prepare the Masala Base
In the remaining oil, add the bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant.
Add the finely chopped onions and cook for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
Add the ginger and garlic pastes. Sauté for 2 minutes until the raw aroma disappears.
Stir in the tomato puree, slit green chilies, and all the powdered spices: remaining turmeric, red chili, cumin, and coriander powder, along with the salt.
Cook this masala mixture on medium-low heat for 7-8 minutes, stirring frequently. Continue cooking until the masala thickens and you see oil separating from the sides.
4
Simmer the Curry
Add the fried potatoes and crab pieces back into the pan. Gently toss to coat them thoroughly with the masala without breaking the crab.
Pour in 1.5 cups of warm water and add the sugar. Stir gently to combine.
Bring the curry to a rolling boil, then reduce the heat to low. Cover the pan and let it simmer for 10-12 minutes. This allows the crab to absorb the flavors and the gravy to thicken.
5
Finish and Serve
Turn off the heat. Sprinkle the garam masala powder and drizzle the optional ghee over the curry. Give it a gentle stir.
Garnish with freshly chopped coriander leaves.
Let the curry rest, covered, for at least 5-10 minutes before serving. This helps the flavors to meld beautifully.
Serve hot with a side of steamed basmati rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
