Kakrar Jhal is a fiery Bengali crab curry bursting with the bold flavours of pungent mustard, fragrant spices, and succulent crab meat. The crabs simmer in a rich, spicy gravy until they absorb the aromatic essence of cumin seeds, bay leaves and red Kashmiri chilli. A generous dollop of mustard paste added at the end lends a sharp, zingy kick that beautifully complements the sweetness of the crab. While it takes a bit of effort to prepare, this labour of love rewards you with an unforgettable explosion of authentic Bengali tastes.
Sunrise tip: For optimum flavour, use the freshest crabs you can find and clean them thoroughly, making sure to remove the tough, spongy gills from the body.
Time: 45 minutes
Freeze the crabs in the freezer for 30 minutes. Then place a vessel with water filled a little less than the brim. Bring the water to boil and then add 3 tablespoons of salt. Bring the salted water to boil.
Now take the crabs out of the freezer. Freezing them brings them in a torpor and reduces their mobility.
Drop them in the boiling water one by one. Dropping them kills them instantly with minimal pain. This is also one of the easiest methods for beginners.
Close the lid and steam them for 1 minute.
Once they are well steamed, take them out, crack the claws and separate the legs.
Clean them properly with water and a brush. Scrub thoroughly to remove algae and mud.
Remove the top shell, gills, and internal loose organs. Scrub all the parts covered with the shell. Reserve the crab butter in a bowl and cut each crab into two pieces.
Add all the pieces, claws and legs in a vessel. Add 10 g of salt and 1 tsp of ITC Sunrise Turmeric Powder. Now mix them properly and coat them well with your hands. Make sure to lightly crack the claws before applying the masala on them.
Set aside for 15 minutes.
Time: 5 minutes
Soak 1 tsp of Sunrise Mustard Powder as per the packet instructions with ¼ salt and 2 tsp lukewarm water. Soak for at least 10 minutes and keep it aside.
Time: 10 minutes
Heat 40 g of mustard oil in a deep pan. Fry the potato quarters with a ½ tsp salt until they are golden and partially cooked. Remove and set aside.
Time: 2 minutes
In the same oil, fry the marinated crab pieces, claws and legs on medium heat until they turn bright red for 1 minute. Remove and set aside.
Time: 35 minutes
Heat 60 g of mustard oil in the pan until smoking. Reduce heat and add dry red chillies, bay leaves and cumin seeds. Now, add sliced onions to the tempered oil and add 1 tsp of sugar.
Cover the lid and let them fry for 20 minutes on low heat.
Now add garlic paste and continue frying for next 10 minutes with a closed lid.
Time: 5 minutes
Mix in chopped tomatoes, add ½ tsp salt and cover the lid.
In a separate bowl, add Sunrise Turmeric powder, Sunrise Cumin powder, Sunrise Coriander powder, Sunrise Red Chilli powder and Sunrise Kashmiri Red Chilli Powder. Pour in some water and make it into a slurry.
Add this slurry to the frying pan with the onions and braise the spices on low heat for 5 minutes.
Add ginger paste to the masala and fry it on low heat for 10 minutes until oil starts to separate from the sides.
Now add the reserved crab butter to the masala and mix well.
Time: 5 minutes
Now add the fried potatoes and cover the lid for a few minutes.
Throw in the slit green chillies, mix well and add the hot water, 20 g of salt and 15 g of sugar to the masala.
Add the mustard paste we made earlier to the curry and stir well.
Add the fried crab pieces, claws and legs to the curry. Add some more water.
Time: 10 minutes
Pour in 1 cup of warm water, enough to just cover the crabs and potatoes. Cover and simmer on low heat for 8-10 minutes until the crabs are cooked through.
Time: 3 minutes
Sprinkle Sunrise Shahi Garam Masala powder and mix well. Turn off the heat.
Side Dish: Steamed white rice, Pulao rice
Accompaniment: Sliced onions, lime wedges, green chillies