Kankra Jhal (Crab Curry)

Serves : 6
Ingredients:

6 medium Crabs(with body approx. 3 cms diameter), raw or pre-boiled
2 medium sized Potatoes, diced
2 small onions, chopped
3 Tablespoon ginger, grated
2 teaspoon of garlic, grated
1 teaspoon turmeric powder
1 teaspoon sugar
2 bayleaves
1 small tomato, diced, or equivalent amount or tomato puree or paste
chilli powder to taste
salt to taste
oil
1/2 cup chopped coriander leaves (optional)
1/2 teaspoon powered mixture of cardamom, clove and cinnamon

Procedure:

If using raw crab, clean it, and take the legs off the body. Cut the body into 2 pieces, discard the hard shell. Or the legs and body lightly with a hammer. Heat 4-5 tablespoons of oil in deep pan and fry the potato. Keep aside. In the same oil, fry the legs of crab and keep aside. Next fry the body and keep aside. Add the bayleaves and garlic to the oil. Fry for a minute, and add onion and ginger paste. Stir fry on low to medium heat for 3-5 minutes, or until onion becomes light brown. DO NOT overcook onion - it makes the curry bitter. Add turmeric, chilli and tomato. Stir fry for another 2-3 minutes and add potatoes, sugar and salt. Add water (enough to cover potatoes) and boil, covered, on medium heat, until the potatoes are Half done. Add the crab and boil, covered, until the crabs are done. Add some water if required. Sprinkle the coriander leaves and cardamom-clove-cinnamon powder mixture on top before serving.