Malto Style Kankda Jhor (Crab Curry)
A rustic curry of freshwater field crabs cooked in a mustard and onion gravy, a seasonal delicacy among tribal communities near paddy fields in Santhal Pargana.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 220 kcal
Equipment
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 13 g
- carbs
- 6 g
- fibre
- 1 g
- protein
- 20 g
- calories
- 220 kcal
Instructions
- 1
Clean the crabs thoroughly, removing the top shell and gills. Cut them in half or into quarters.
- 2
Heat mustard oil in a kadai (deep pan) until lightly smoking. Add mustard seeds and let them pop.
- 3
Add the chopped onion, garlic and ginger. Fry until golden and fragrant.
- 4
Add tomato, turmeric and chilli powder. Cook down into a soft masala (spice mix).
- 5
Add the cleaned crabs. Toss well to coat them with the masala.
- 6
Add a little water and cover the pan. Simmer for 15-20 minutes until the crabs are cooked through.
- 7
Season with salt. Simmer for a few more minutes to thicken the gravy slightly.
- 8
Serve hot with steamed rice.
Chef's tips
Fresh, live crabs give the best flavour and should be cleaned carefully just before cooking. Do not overcook, as crab meat can turn rubbery if simmered too long.
Ingredient substitutions
- freshwater field crabs → sea crab
Storage
Best eaten fresh; not recommended to store for more than a day.
Reheating
Reheat gently on the stovetop over low heat.
Common mistakes to avoid
- •Overcooking the crab, making the meat tough.
Serving suggestions
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