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kankada jhola (crab curry)

Minakhi Behera
10 minutes
Prep Time
30 minutes
Cook Time
3 People
Read Instructions Save For Later

ABOUT kankada jhola (crab curry) RECIPE

A traditional crab curry from kitchen of odisha. This is a curry I learned from my mother and Nani. Here in Coastal odisha crab is very common. Notice the triangular flap. U can easily identify the gender of crab by looking at them. The narrow flap represents a male, in a female the flap is broader.

Recipe Tags

  • Non-veg
  • Medium
  • Others
  • Orissa
  • Simmering
  • Side Dishes
  • Egg Free

Ingredients Serving: 3

  1. Fresh live crab 3 medium sized
  2. Oil 3 tbsp (mustard oil)
  3. Small piece of dalchini
  4. 2 Bay Leaves
  5. One elaichi
  6. Garam Masala
  7. Onion big 2
  8. Tomato 2
  9. Ginger 2 piece
  10. Garlic one
  11. Dhania powder 1 tbsp
  12. Haldi powder 1 tbsp
  13. Chili powder 1 1/2 tbsp
  14. Salt
  15. Cumeen 2 tbsp


  1. HOW TO CLEAN THE CRAB. Wash the crabs well. Separate the claws.
  2. Remove the other legs.
  3. Now flip the crab. You can see a triangle shaped flap.
  4. Remove the flap. Now insert your fingers into the gap between the outer shell and body.
  5. Now apply pressure to separate both.
  6. Scrap out the flesh from the shell.
  7. Remove the mouth parts and the black sack.
  8. Immediately heat a tbsp oil in a deep wok or kadhai.
  9. Add the crab pieces.
  10. Slightly crack the claws before adding. Saute on medium or low flame till the crab changes color.
  11. Remove from heat and keep aside.
  12. 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.if u wish to keep them for next day use immediately refrigerate them. They ll keep good for one or two days. But never ever keep dead crabs out for long time. They will start decaying very soon.
  13. If crabs are big u can break the body into pieces.
  14. Now in the same wok heat remaining oil add bay leaf dalchini and ilaichi.
  15. Add sliced onions and saute till onions brown.
  16. Mean while grind ginger garlic and cumeen in to a fine paste.
  17. Add the paste and fry for two minutes.
  18. Add dry masalas except garam masala.
  19. Add little water and fry till masala leaves oil. Add chopped tomatoes.
  20. Mix well till they get mussy.
  21. Now add crabs and a cubed potato.
  22. Add salt.
  23. Stir for a minute so that masala coats the crab.
  24. Now add a cup of water.
  25. Let it simmer till the potatoes are tender.
  26. Garnish with hara Dhaniya.
  27. Serve hot with steamed rice.

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Astha Gulati
Astha Gulati   Jul-27-2017


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