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A classic Odia crab curry featuring tender crab cooked in a fragrant, spicy gravy with potatoes and a pungent mustard paste. This coastal delicacy from Odisha is a true celebration of flavors, best enjoyed with hot steamed rice.
For 4 servings
Prepare the Mustard Masala Paste
Sauté Aromatics
Cook the Masala Base
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A classic Odia crab curry featuring tender crab cooked in a fragrant, spicy gravy with potatoes and a pungent mustard paste. This coastal delicacy from Odisha is a true celebration of flavors, best enjoyed with hot steamed rice.
This odia recipe takes 60 minutes to prepare and yields 4 servings. At 385.51 calories per serving with 27.91g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add Potatoes and Crab
Simmer the Curry
Garnish and Serve
This same gravy base works wonderfully with large prawns (Chingudi Jhola) or fish (Macha Jhola).
For a slightly thicker and richer gravy, you can add 2-3 tablespoons of freshly grated coconut or coconut paste along with the mustard paste.
You can add other vegetables like drumsticks or raw banana along with the potatoes for added texture and nutrition.
Add a tablespoon of tamarind pulp or a few pieces of dried mango (ambula) towards the end of the cooking process for a tangy flavor profile.
Crab meat is packed with high-quality protein, which is essential for muscle repair, growth, and overall body function, while being relatively low in saturated fat.
Crab is a good source of omega-3 fatty acids, which are known to support heart health by reducing inflammation, lowering blood pressure, and improving cholesterol levels.
The key ingredients like mustard seeds, turmeric, and garlic contain compounds with powerful anti-inflammatory benefits, which can help combat chronic inflammation in the body.
The curry is rich in minerals like zinc and selenium from the crab, and beneficial compounds from spices like garlic and ginger, all of which play a vital role in strengthening the immune system.
To clean crab, first scrub the outer shell under running water. Flip the crab over and pull off the triangular flap (apron). Pry open the top shell from the back. Remove and discard the feathery gills (lungs) and the yellowish-green tomalley (optional, some consider it a delicacy). Rinse the body cavity and cut the crab into desired pieces.
Mustard paste can become bitter if it's over-ground or over-cooked. Grind it just until smooth, without letting the grinder get too hot. When sautéing, cook on low heat only until the oil starts to separate. Adding a pinch of salt or a green chili while grinding can also help reduce bitterness.
Mustard oil is key to the authentic pungent flavor of Odia cuisine. However, if it's unavailable, you can use any neutral vegetable oil or sunflower oil. The taste will be different but still delicious.
Kankada Jhola can be a healthy dish. Crab is an excellent source of lean protein, omega-3 fatty acids, and essential minerals like zinc and copper. The spices used, such as turmeric and mustard, have anti-inflammatory properties. However, it contains potatoes and oil, so portion control is advisable for a balanced diet.
One serving of Kankada Jhola (approximately 430g) contains around 350-450 calories. The exact count can vary based on the size of the crab, the amount of oil used, and the size of the potatoes.
Kankada Jhola is traditionally served hot with plain steamed rice ('pakhala' or water rice is also a popular combination in Odisha). The thin, flavorful gravy is perfect for mixing with rice.