Crab Masala: Know How To Prepare Jongli Kakrar Jhal

Ingredients:

Method To Prepare:

Heat mustard oil in a deep pan or kadhai over medium heat.

Add chopped onions and sauté until they turn golden brown.

Add minced garlic and grated ginger, and sauté for another minute until the raw smell disappears.

Add chopped tomatoes and slit green chillies. Cook until tomatoes are soft and mushy.

Add turmeric powder, coriander powder, cumin powder, Kashmiri chilli powder, Red Chilli Powder and salt. Mix well and cook for 2-3 minutes until the spices are fragrant.

Now, add cleaned crabs to the pan. Coat them well with the masala mixture.

Cover the pan and cook for 10-15 minutes on medium-low heat, stirring occasionally. The crabs will release their moisture and get coated with the spices.

Also add Poppy seeds paste and mustard Paste.

If the mixture becomes too dry, add a splash of water to prevent it from sticking to the bottom.

Once the crabs are cooked through and the gravy thickens, check for seasoning. Adjust salt, ghee, Garam masala, lemon juice and add sugar if desired to balance the flavors.

Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Recipe by: BISWAJIT KHAMARU, INDIAN CHEF, JHORE JOLE JONGOLE