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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.
For 4 servings
Marinate Crab & Prep Ingredients
Fry Potatoes and Crab
Prepare the Masala Base
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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.
This bengali recipe takes 65 minutes to prepare and yields 4 servings. At 650.08 calories per serving with 49.96g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Finish and Serve
For a richer, less fiery curry, add 1/2 cup of thick coconut milk in the last 5 minutes of simmering. Reduce the amount of water accordingly.
For a more pungent flavor, add 1 tablespoon of freshly ground mustard paste (shorshe bata) along with the powdered spices. Be careful not to overcook it, as it can turn bitter.
You can omit the potatoes entirely for a purely crab-focused curry. The gravy will be slightly thinner, so you may need to reduce the water a little.
Crab meat is packed with high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Crab is a good source of omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels, as well as promoting brain function.
Crab meat contains important minerals like selenium and zinc, which play a vital role in supporting the body's immune system and protecting against cellular damage.
The spices used in this curry, such as turmeric, ginger, and garlic, contain powerful compounds like curcumin and gingerol, which have natural anti-inflammatory effects.
One serving of Kankrar Jhal contains approximately 450-550 calories. The calorie count can vary based on the size of the crab and the amount of oil used.
Kankrar Jhal can be a healthy dish in moderation. Crab is an excellent source of lean protein, omega-3 fatty acids, and essential minerals. However, the traditional preparation uses a significant amount of mustard oil, making it high in fat. To make it healthier, you can reduce the amount of oil used.
Mud crabs (Kankra) are traditionally used and are ideal due to their sweet, succulent meat. Blue crabs or Dungeness crabs also work very well in this recipe.
Absolutely. The name 'Jhal' means spicy, but you can easily adjust the heat. Reduce the amount of red chili powder and use fewer green chilies, or deseed them before adding.
Yes, you can use a neutral vegetable oil or sunflower oil. However, mustard oil is key to the authentic, pungent flavor of Bengali cuisine. If you substitute it, the final taste will be different.
Store leftover Kankrar Jhal in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The flavors often deepen overnight.