Rani Kankada Jhol (Odia Crab Curry) by Gnaahandisala

Ingredients

• 1 kg (2.2 lbs) fresh crabs, cleaned and halved
• 3 tbsp mustard oil
• 2 large onions, finely chopped
• 1 tbsp ginger-garlic paste
• 2 tomatoes, chopped
• 1 tsp turmeric powder
• 1 tbsp red chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1.5 cup water
• 1 tsp salt (adjust to taste)
• 2 tbsp fresh cilantro, chopped

Instructions

1. Marinate cleaned crabs with 1/2 tsp turmeric and a pinch of salt for 10 minutes.
2. Heat 1 tbsp mustard oil in a pan over medium-high heat and sear the crabs for 3-4 minutes until shells turn red; remove and set aside.
3. Add remaining mustard oil to the same pan, then sauté onions until translucent and golden brown, about 5-7 minutes.
4. Stir in ginger-garlic paste and cook for 2 minutes until raw smell dissipates.
5. Add tomatoes, chili powder, cumin, coriander, and remaining turmeric; cook for 5-6 minutes until tomatoes soften and oil separates.
6. Return the seared crabs to the pan and coat thoroughly with the spice base until ready to serve.
7. Pour in 1.5 cups of water, cover, and simmer on low heat for 10-12 minutes until the gravy thickens.
8. Garnish with fresh cilantro before serving hot with steamed rice until ready to serve.