Crab Masala ( Kakrar jhal)

 

Crab Masala( Kakrar Jhal): Food is life, this is the basic truth we all know. However, some food may be life-threatening I mean allergies and all. I am in the category of those foodies who devour some dishes and take medication despite that condition. Crab Masala is one of those dishes I die for. I make it simple not with coconut milk or yogurt. Simplicity and less spice help maintain the ingredients' intact flavour and taste. As you grow older you will start to understand that. Simplicity is a quality you need to maintain and slowly you get to love the real beauty, taste, and smell of everything. After my philosophical thoughts, it's time to share the recipe. So here it is...

Course - Lunch/ Dinner

Dish - Indian/Bengali style

Author - Usashi Mandal

Serves - 2/3
Preparation time - 20 minutes
Cooking time -  45 minutes

Ingredients:

6 pieces of fresh blue crab

1 big tomato chopped

1 big onion chopped

3 cloves of garlic paste

1/2 tbsp ginger paste

2 tsp turmeric powder

1 tsp garam masala

2 whole cinnamon sticks

2 bay leaves

2 dried whole red chilies

5- 6 green chillies

1 tbsp red chilli powder

1 tsp coriander powder

1 potato  peeled cubed

1 tsp crushed kasuri methi(optional)

1/2 cup Mustard oil

Salt as needed

Sugar optional

Process: The cooking of crab is simple but preparing crab to cook is a lengthy one. First thing you need to clean the crab with a small brush. Sometimes moss and soil, muds are present on their shell as they live in water, We need to clean all those things. Wash at least three times, or until the water comes out clean. Without the cleaning process consuming crab may cause some serious indigestion and stomach issues. After cleaning the drain then in a strainer. After all the extra water is drained we start rubbing salt and turmeric powder on every portion of crabs. keep aside. 

•  Now the crab is ready to cook, set a clean kadai or wok and start warming it up. 
• Pour mustard oil and wait until it is hot and you smell the pungent smell of the oil. Now carefully add marinated crabs, I say three or four at a time, the flame should be medium or medium-high. We need to fry the crabs until they turn dark red. Be careful not to burn them. when all done set them aside. 
• Now in the same oil fry potatoes nicely, They will be ready when they are light brown, take them out and set them aside. (We Bengalis love potatoes in everything this is optional you can avoid potatoes.)
• Now after frying the potato, if you feel that the remaining oil is not enough for the curry add some more mustard oil let it warm and then temper the oil with red chillies, bay leaves and cinnamon sticks. Stir it for 1 minute.
• Add garlic paste, saute for 2 minutes and add chopped onions. Onions take time to translucent it will take about 5 minutes, then add chopped tomatoes, green chillies and ginger paste, and add salt and turmeric powder along with coriander powder and red chilli powder. You can add sugar if you are using it. Now the time for the magic moment. Low the flame to start sauteing the masala. Masala needs to fry very well though it tends to start burning, so always stir it. After 10 minutes it will start separating from oil. Then add potatoes. 
• Boil 2 cups of water in a different pot. Saute the masala with potatoes, after 5 minutes add fried crab. Incorporate potatoes, masala and crab very well, then add boiled water. Close the lid and cook for another 6 to 10 minutes.
• Now after 10 minutes, the gravy will thicken, and taste the salt if it is in the right amount. Add garam masala powder and kasuri methi. It's ready!  Move the curry to a serving bowl. 
• Serve with hot steamed rice. 
• Leave a comment if you like the recipe or try it at home. If you have a different cooking process you follow also share that with me. stay tuned for the next recipe.