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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.
Prepare and Marinate
Fry Potatoes and Crab
Temper Spices and Sauté Aromatics
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.
This odia recipe takes 65 minutes to prepare and yields 4 servings. At 500.2 calories per serving with 29.96g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Masala Base
Simmer the Curry
Finish and Garnish
This gravy works wonderfully with large prawns (Chingudi Jhola). Follow the same steps, but reduce the simmering time for prawns to 5-7 minutes to prevent them from becoming rubbery.
For a richer, less traditional version, you can add 1/4 cup of coconut milk or a paste of 2 tablespoons of cashews along with the tomato puree. This will create a thicker, creamier gravy.
Incorporate vegetables like drumsticks (cut into 2-inch pieces) for added texture and flavor. Add them along with the potatoes.
Crab is an excellent source of high-quality, lean protein, which is essential for muscle building, tissue repair, and overall body function.
Crab meat is rich in omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
The spices used in the curry, particularly turmeric (containing curcumin) and ginger, have powerful anti-inflammatory properties that can help combat oxidative stress in the body.
Crab is a good source of minerals like selenium and zinc, which play a vital role in supporting the body's immune system and protecting against illness.
It can be a part of a balanced diet. Crab is an excellent source of lean protein, omega-3 fatty acids, and essential minerals. However, the dish contains a significant amount of oil and potatoes, making it calorie-dense. To make it healthier, you can reduce the amount of oil and potatoes.
One serving of Chilika Kankada Jhola contains approximately 450-550 calories. The exact count depends on the size of the crab, the amount of oil used, and the serving size. Most calories come from the crab protein, potatoes, and mustard oil.
Pancha Phutana is a traditional Odia five-spice blend containing equal parts of fenugreek, nigella, cumin, black mustard, and fennel seeds. It is essential for the authentic flavor. If you cannot find it, you can make your own or, as a last resort, use 1/2 tsp cumin seeds and 1/2 tsp mustard seeds for the tempering.
Yes, you can use frozen crab if fresh crab is not available. Make sure to thaw it completely in the refrigerator before marinating. While fresh crab provides the best sweet flavor, frozen crab will still yield a delicious curry.
The traditional 'jhola' is a thin gravy. If you prefer a thicker consistency, you can mash a few of the cooked potato cubes and stir them back into the gravy. Alternatively, you can add a paste of 1 tablespoon of roasted poppy seeds (posto) along with the other masalas.
Chilika Kankada Jhola is best served with plain steamed rice (bhaata), which perfectly soaks up the flavorful gravy. A simple side salad or a squeeze of lemon can complement the rich flavors of the curry.
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