By Nandini Bhushan
Odiya cuisine, hailing from the eastern state of Odisha, is a delightful blend of flavour and tradition that reflects the cultural tapestry of the region. The food culture is a beautiful combination of influences of various dynasties and communities that offer a wide variety of vegetarian as well as non-vegetarian delight. Lesser on spices and high on flavours, it is known for its emphasis on satwik as well as seafood delicacies. Due to similar geographic conditions, the food is to an extent similar to the neighbouring states of Bihar and Bengal.
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Kankada Jhol
Kankada Jhol (Crab Curry) epitomizes Odisha’s luscious and ever-delicious flavours. Cooked on a slow flame to perfection, the Odiya-style crab curry is relished with rice and pulao.
Ingredients
(Serving for 3 to 4 people)
Crab: 500 gms ( boiled and cleaned)
Potato: 2 diced in big chunk
Tomato: 1
Onion: 2
Ginger garlic paste: 2 tsp
Chilli powder: 1 tsp
Turmeric powder: ½ tsp
Kashmiri red chilli powder: ½ tsp
Coriander powder: 1 tsp
Garam masala powder: ½ tsp
Mustard oil: 4 tsp
Salt to taste
Step 1
Clean and wash the crabs thoroughly and boil them.
Step 2
Heat oil in a pan and fry the diced potatoes. Once golden brown, take them out on an absorbent paper.
Step 3
Add the boiled crabs, salt, and turmeric powder to the same pan.
Step 4
Add more mustard oil if needed in the same pan. Add chopped onion and fry until it changes colour.
Step 5
To this add the ginger garlic paste and slit green chilli and cook until the raw smell disappears. Finally, put turmeric powder, red chilli powder and salt. Stir to combine them all.
Step 6
Add the fried potatoes and crabs. Stir and mix everything, ensuring the masala coats the crabs and potatoes evenly.
Step 7
Put water to cover the crab and potatoes. Cover and cook on a medium flame until the potatoes are soft and the gravy reaches the desired consistency.
Step 8
Sprinkle the garam masala powder and serve hot with steamed rice.
