Crab Curry Bengali Style. Kakrar jhal is a popular bengali recipe. IT Is a crab curry recipe. Sri Lankans really do take their crab curry seriously.

Robibar Er Murgi Jhol or just a bengali name for Sunday Chicken Curry is a mildly spiced curry and soul warming comfort food in Bengali homes. Dimer Jhol (Egg Curry) Postho Bangali Salad Maacher Kalia Saag. Kerala style spicy crab curry (Nandu Kulambu) with grated and fried coconut and chillies. You can cook Crab Curry Bengali Style using 16 ingredients and 16 steps. Here is how you cook that.

Ingredients of Crab Curry Bengali Style

It's 4 of Crabs.
It's to taste of Salt.
You need 2 tsps of Turmeric powder.
It's 2 of Onion medium size.
You need 1.5 tbsps of Ginger-garlic paste.
You need 1.5 of Tomato medium size.
Prepare 2 of Cinnamon large sticks.
Prepare 4 of Clove.
You need 3 of Cardamon.
Prepare 1 tsp of Cumin powder.
Prepare 1 tsp of Coriander powder.
Prepare 1 tsp of chili powder Red.
You need 1/2 tsp of Sugar.
Prepare 3 - 4 of chillis Green , slit.
Prepare 1/2 cup of Mustard oil.
You need 2 cups of Water.

This is a traditional spicy crab curry recipe for the southern state of India. Jaffna Crab Curry Image Used Under Creative Commons License From blog.cinnamonhotels.com. Spicy and fully capable of making food connoisseurs swoon at the merest mention of its name, the Jaffna Style Crab Curry is simply a heavenly treat. This Bengali Style Jackfruit Curry is tempered with panch phoron masala in mustard oil, both of which are responsible for the curry's unique flavour and appetizing aroma.

Crab Curry Bengali Style instructions

The crabs should be deshelled, cleaned, and separated..
Marinate the crabs in 1 tsp of salt, and 1 tsp of turmeric powder. Leave aside for 15-20 minutes..
Meanwhile, chop the onion and tomato finely..
In a large wok, heat up 1/4 cup of mustard oil. Now add in the marinated crabs. Sauté for 6-7 minutes, till they change colour and get a light brown coating..
Now remove the crabs from the wok, and keep them aside..
Add 2 tbsp of mustard oil to the hot wok. Then add the cinnamon, cardamom, and cloves..
After 30 secs, add in the onion and the ginger-garlic paste. On medium flame, salute these for 4 minutes..
Now add in the cumin and coriander powder. Also add salt, red chilli powder, and 1 tsp of turmeric powder. Mix well..
Finally add in the tomatoes. Cook this on low heat for 7-8 minutes. Keep stirring..
The masala should start to ooze out oil from the sides. Its colour should now be golden-ish brown. Add 1-2 tbsp of water if required, to prevent the ingredients from getting burnt..
Now, add in the fried crabs. Stir everything around for 1 minutes..
Add in the water. Put this on boil for 4-5 minutes..
Add the sugar, and the green chilli..
The water should reduce down to about 1/3 of its original volume..
Adjust salt according to your taste..
Serve with plain white rice!.

Curds and tomato puree give this dry curry a lip-smacking tanginess, while a blend of spice powders adds to its tongue-tingling taste. This heirloom Indian (Bengali) crab curry is so irresistible and easy! Click here for bengali recipe of mutton rezala or kolkata style mutton rezala. bengali recipes and many more mutton recipes with step by step photos. Lentil curry or "dal" is a very common Indian food preparation, which is taken with either rice or flat breads, such as chapatti and naan. Apart from chana dal, there are quite a variety of lentils, such as red lentils, split mung beans, and urad.