Being on the coastal part of India, Seafood has always been a favorite for the people of Odisha, especially the coastal districts, besides the Goat Meat( khasi Mansa) . Among Sea food, prawn, fish and crabs are always preferred. It is almost impossible to finish a sumptuous odia meal without the presence of fish or prawn dishes. Besides this two, crabs are always kept for celebrating a special occasions.

Do you know Chilika Lake , the largest Brackish Water Lake in Asia spread across the districts of Puri, Khurda and Ganjam in the state of Odisha is fed by 52 rivers and rivulets, the water spread area of Chilika varies between 900 to 1165 sq. km. during summers and monsoon respectively. The pear shaped lagoon is about 64.5 km. long and its width varies from 5 to 18 km. It is connected to the Bay of Bengal by a 32 km long and 1.5 km wide channel that mostly runs parallel to the Bay separated by a narrow spit . Besides 217 species of fresh/brackish water fish, 24 species of shrimps, 9 families of crabs are also found id Chilika Lake. Chilika Crab is popularly known as Black Crab or Mud Crab.

crab
Chilika Mud Crabs

One of the most famous Odia seafood delicacies Kankada Jhola or Crab curry is best enjoyed with hot steamed rice. A typical Odia traditional crab curry is cooked in mustard oil and with cumin coriander garam masala paste and addition of potato makes the curry even tastier.

HOW TO CLEAN THE CRAB:

If you are using live crabs ,Clean and wash the crabs thoroughly in running water. I preferably put them in deep freezer for half an hour for them to hibernate . Them boil some water in a pan and place the crabs in the boiling water. Once cooled ,separate the claws ,remove the legs . Slightly crack the claws.Now flip the crab to see a triangle shape flap. Remove the flap. Now insert your fingers into the gap between the outer shell and body. Separate both by applying pressure .Now scrap out the flesh from the shell. Remove the feathery gill and black sack and separate the body.

Female Mud Crab

Immediately heat a tbsp oil in a kadhai and add the crab pieces .Add the crab pieces. and saute on medium or low flame till the crab changes color. Remove from heat and keep aside. This is a crucial part of cooking crabs. Always remember if using fresh crabs fry them immediately after breaking as crabs tend to rot very fast and smell foul. You can refrigerate this for use in next one or two days.

Ingredients:

  • 1 kg (10 to 12 medium crabs), wash , cleaned
  • 1 large Potato, peeled and cut into cubes
  • 1 large Onion , made to a paste
  • 2 green chili, whole
  • 1 inch ginger
  • 10 to 12 cloves garlic
  • 1 medium onion, chopped finely
  • 1 (medium) Tomato
  • 1 tsp Turmeric powder
  • 1 tsp Red Chilli powder
  • 1 tsp Cumin powder
  • 2 tsp Coriander powder
  • ½ tbsp Garam masala ( Cinnamon and green cardamom)
  • 1/4 tsp pancha phutana
  • 1 bay leaf
  • 1/2 inch cinnamon stick
  • 2 green cardamom
  • Mustard oil for cooking
  • Water
  • Coriander leaves (Garnish)

Let’s make Kankada Jhola :

  • Grind sliced onions, tomato, garlic pods, ginger, green chili to a fine paste. Keep aside.
  • In a pan , add 4 tablespoons of mustard oil and allow it to reaches the smoking point and add the cleaned crab meat. Stir-fry for 5 minutes till the crab changes color. Remove from the wok and keep aside. n the same pan , stir-fry the thickly sliced potatoes and keep aside.
  • Add more oil to the same pan add bay leaves , cinnamon , cardamom and pancha phutana and let them sputter. Add sliced onions and saute till onions brown. Add ground masala paste and stir-fry on a medium flame till the masala starts to release oil.
  • Add cumin, coriander , turmeric and red chili powder , salt and cook with a little water for 1 more minute. Once the masala is fully cooked and the raw smell is gone, add the fried potatoes and fried crabs and stir-fry another 3-4 minutes.
  • Add 2 cups of water and reduce the heat to low, cover it and let it simmer for about 10 minutes or until it is done.
  • sprinkle the garam masala and garnish it with chopped fresh coriander. Serve hot with steamed rice.

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