Kankada Jhola
A classic Odia crab curry featuring tender crab cooked in a fragrant, spicy gravy with potatoes and a pungent mustard paste. This coastal delicacy from Odisha is a true celebration of flavors, best enjoyed with hot steamed rice.
For 4 servings
Prepare the Mustard Masala Paste
- In a grinder jar, combine the black mustard seeds, cumin seeds, garlic cloves, and green chilies.
- Add 2-3 tablespoons of water and grind to a very smooth, fine paste. A smooth paste is crucial to avoid a gritty texture. Set aside.
Sauté Aromatics
- Heat mustard oil in a large, heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke lightly. This helps mellow its pungent flavor.
- Reduce the heat to medium, add the finely chopped onions, and sauté for 6-7 minutes until they turn soft and golden brown.
- Add the ginger-garlic paste and cook for another 1-2 minutes until the raw aroma disappears.
Cook the Masala Base
- Add the chopped tomatoes to the pan. Cook for 4-5 minutes, stirring occasionally, until they break down and become soft and pulpy.
- Add the turmeric powder, red chili powder, and coriander powder. Stir well and cook for 1 minute.
- Now, add the prepared mustard masala paste and salt. Sauté on low-medium heat for 5-7 minutes, stirring frequently, until the oil begins to separate from the masala at the edges. Be careful not to overcook, as mustard can turn bitter.
Add Potatoes and Crab
- Add the potato cubes to the pan and mix gently to coat them thoroughly with the masala. Cook for 3-4 minutes.
- Carefully place the cleaned crab pieces into the pan. Gently toss to coat the crab with the masala, trying not to break the shells. Sauté for about 5 minutes until the crab shells turn a vibrant orange-red color.
Simmer the Curry
- Pour in 2 cups of warm water and stir gently to combine everything. Bring the curry to a rolling boil.
- Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes.
- Cook until the crab is fully cooked, the potatoes are fork-tender, and the gravy has reached your desired consistency. A 'jhola' is typically a thin, flavorful gravy.
Garnish and Serve
- Turn off the heat. Sprinkle the garam masala powder over the curry and give it a final, gentle stir.
- Garnish with freshly chopped coriander leaves.
- Let the curry rest for 5-10 minutes before serving to allow the flavors to meld. Serve hot with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh crab and high-quality mustard oil.
- 2Soaking the mustard seeds in warm water for 15-20 minutes before grinding can help in making a smoother paste and reducing bitterness.
- 3Do not over-fry the mustard paste; cook it on low heat just until the oil separates to prevent it from turning bitter.
- 4Gently crack the larger crab claws before adding them to the curry. This allows the masala to penetrate the meat inside.
- 5The consistency of the 'jhola' (gravy) should be thin. If it becomes too thick, you can add a little more warm water and adjust the salt.
Adapt it for your goals.
Protein Swap
This same gravy base works wonderfully with large prawns (Chingudi Jhola) or fish (Macha Jhola).
Creamier GravyCreamier Gravy
For a slightly thicker and richer gravy, you can add 2-3 tablespoons of freshly grated coconut or coconut paste along with the mustard paste.
Added VegetablesAdded Vegetables
You can add other vegetables like drumsticks or raw banana along with the potatoes for added texture and nutrition.
Tangy TwistTangy Twist
Add a tablespoon of tamarind pulp or a few pieces of dried mango (ambula) towards the end of the cooking process for a tangy flavor profile.
Why this is on our healthy list.
Excellent Source of Lean Protein
Crab meat is packed with high-quality protein, which is essential for muscle repair, growth, and overall body function, while being relatively low in saturated fat.
Rich in Omega-3 Fatty Acids
Crab is a good source of omega-3 fatty acids, which are known to support heart health by reducing inflammation, lowering blood pressure, and improving cholesterol levels.
Anti-inflammatory Properties
The key ingredients like mustard seeds, turmeric, and garlic contain compounds with powerful anti-inflammatory benefits, which can help combat chronic inflammation in the body.
Boosts Immunity
The curry is rich in minerals like zinc and selenium from the crab, and beneficial compounds from spices like garlic and ginger, all of which play a vital role in strengthening the immune system.
Frequently asked questions
To clean crab, first scrub the outer shell under running water. Flip the crab over and pull off the triangular flap (apron). Pry open the top shell from the back. Remove and discard the feathery gills (lungs) and the yellowish-green tomalley (optional, some consider it a delicacy). Rinse the body cavity and cut the crab into desired pieces.