Kerri Curry
Freshwater crab curry — small river crabs (kerri) from Chhattisgarh's rivers cleaned, cracked, and cooked in a spicy mustard oil and garlic-heavy gravy with tomato and green chilli. A prized seasonal delicacy of Gond, Halba, and Oraon tribal communities, eaten at harvest time with rice.
Cuisines
Chhattisgarhi
Best for
Lunch
Dinner
Build a full meal around Kerri Curry
Get a matched combo of sides and accents
Recipe
Prep: 30 min
Cook: 40 min
Total: 70 min
2-3 servings
Ingredients
|
1 cup | Raw Mango |
|
1 cup | Chana dal |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 | Salt , to taste |
|
2 tablespoons | Mustard oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
1 pinch | Asafoetida |
|
2 cups | Water |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Wash and soak the chana dal in water for at least 30 minutes.
- 2 Peel the kerri and cut it into small cubes.
- 3 Heat mustard oil in a pan until it starts to smoke slightly, then reduce the heat.
- 4 Add mustard seeds and cumin seeds to the oil and let them splutter.
- 5 Add a pinch of asafoetida to the oil.
- 6 Add the soaked chana dal to the pan and sauté for a few minutes.
- 7 Add the kerri cubes to the pan and mix well.
- 8 Sprinkle turmeric powder, red chili powder, and salt over the mixture.
- 9 Pour in 2 cups of water and bring the mixture to a boil.
- 10 Reduce the heat, cover the pan, and let it simmer until the dal and kerri are cooked and tender.
- 11 Garnish with fresh coriander leaves before serving.
Tips
Adjust the amount of kerri based on its sourness to balance the flavors.