Kakrar jhal

Crabs make one of the tastiest meals. This curry is typically from the heart of Bengal  situated on the banks of river Ganges and eastern part of India, North of the Bay of Bengal
Course Main Course
Cuisine East Indian
Total Time 30 minutes
Servings 4 persons
Author indrani


  • Crabs medium 4 to 5 cleaned
  • Cumin seeds 1 tbsp
  • Coriander seeds 1 tbsp
  • Red chilies 4 to 5
  • Garlic 4 to 5 cloves
  • Ginger 1 inch
  • Onions 2 sliced fine
  • Turmeric powder 1/2 tsp
  • Salt as per taste
  • Green chilies 3 to 4 split
  • Coriander leaves for garnish
  • Oil 3 to 4 tbsp(traditionally mustard oil)


  1. Marinate the crabs with salt and turmeric.
  2. Shallow fry them in oil, till they turn a bright red color.
  3. Take them off from the pan and in the same pan fry onions golden brown.
  4. Make a paste of red chilies, cumin seeds, coriander seeds, ginger, and garlic in a grinder or with mortar and stone.
  5. Add the paste to the fried onions in the pan.

  6. saute for few minutes.
  7. Add the crabs and saute. Add 1/2 cup of water and green chilies and cover cook till the mixture is semi-dry.
  8. Garnish with coriander leaves and serve hot with steamed rice.