odiaMediumnon vegetariangluten freedairy freenut free

Kankada Jhola

Name: Kankada Jhola
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: odia
Ingredients: 800 g crab (cleaned and cut into serving pieces); 2 pcs potato (medium, peeled and cut into wedges); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, chopped); 1 inch ginger (made into paste); 6 pcs garlic (cloves, made into paste); 2 pcs green chili (slit); 2 tbsp mustard oil; 1 pcs bay leaf; 0.5 tsp cumin seeds; 0.5 tsp turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch garam masala; 0.5 tsp salt; 3 cup water (for gravy); 2 tbsp cilantro (chopped)

RATING

4.4/5(78)

TASTE SCORE

8/10

A light, spicy Odia crab curry with a thin, comforting gravy. Fresh crab is cooked with potato, onion, tomato, ginger, garlic, and everyday spices for a homestyle dish that tastes especially good with plain rice.

PREP

25m

COOK

35m

SERVES

1 KATORI

351 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Clean and season the crab.
1.Wash the crab pieces well and drain completely.
2.Rub them with turmeric powder and a little salt from the measured amount.
3.Set aside for 10 minutes while you prepare the masala.
fry · ~8 min
Lightly fry the crab and potato.
1.Heat mustard oil in a kadai until it just starts to smoke lightly, then lower the heat.
2.Add the crab pieces and fry for 3 to 4 minutes, turning once.
3.Remove the crab to a plate.
4.Add the potato wedges to the same oil and fry for 3 minutes until lightly colored.
saute · ~12 min
Build the masala base.
1.Add bay leaf and cumin seeds to the hot oil.
2.Add the chopped onion and cook until light golden, 5 to 6 minutes.
3.Add ginger paste, garlic paste, and green chili, then sauté for 1 minute.
4.Add chopped tomato and cook until soft and pulpy, 4 to 5 minutes.
saute · ~2 min
Cook the ground spices.
Add red chili powder, coriander powder, cumin powder, the remaining turmeric powder, and the remaining salt. Cook for 1 to 2 minutes on low heat, splashing in a little water if the masala starts sticking.
simmer · ~15 min
Simmer the curry.
1.Return the fried crab to the kadai and add the fried potato.
2.Mix well so the masala coats everything.
3.Pour in water and bring the curry to a boil.
4.Cover and simmer for 12 to 15 minutes until the potato is tender and the crab is cooked through.
garnish · ~1 min
Finish with garam masala and cilantro.
Sprinkle garam masala and cilantro over the curry. Simmer uncovered for 1 more minute, then turn off the heat.
serve
Serve hot with plain rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Let the mustard oil smoke lightly before cooking to mellow its raw sharpness and give the jhola its classic Odia taste.
2
Drain the cleaned crab very well before frying, or it will splutter and steam instead of taking on flavor.
3
Do not over-fry the crab in the first step; the brief fry is only to seal in flavor before simmering.
4
Cut the potato wedges evenly so they finish cooking at the same time as the crab in the thin gravy.
5
Cook the onion-tomato masala until the tomatoes turn pulpy and the oil starts separating slightly for a cleaner-tasting broth.
6
Keep the gravy fairly thin; Kankada Jhola is meant to be light and soupy rather than thick like a rich curry.
7
This tastes even better after a short rest of 10 to 15 minutes, which lets the crab and potato absorb the spiced broth.